Healthy Carrot Muffins

Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or lightly grease.

Mix flour, baking powder, baking soda, apple pie spice mix and salt in a large bowl. Set aside.

Whisk together all renaming ingredients except carrots and walnuts, until smooth. Add wet ingredients to dry ingredients. Add carrots and walnuts and fold together just until combined. Do not over-mix!

Using an ice cream or cookie scoop, evenly divide the muffin batter between the prepared muffin cups.

Reduce oven temperature to 400°F (200°C). Bake muffins for 5 minutes. Without opening your oven, reduce oven temperature to 360°F (180°C) and finish baking muffins for another 15–20 minutes, or until a toothpick inserted into the middle of a muffin comes out just clean. Do not over-bake or the muffins will be dry.

Cool muffins in the pan for 5 minutes before removing them from the pan to cool completely on a cooling rack.

Notes:
1. If you don’t have white whole wheat flour, use half whole wheat and half all-purpose.
2. If you don’t have apple pie spice mix, add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/8 teaspoon ground nutmeg.