Whole Wheat Carrot Walnut Muffins

Preheat the oven to 350°F and line 2 muffin pans with 24 paper baking cups.

In a large mixing bowl combine the flour, baking powder, baking soda, sea salt and spices. Add the chopped walnuts. In a separate smaller mixing bowl, whisk together the maple syrup, canola oil, applesauce, milk and vanilla. Add the shredded carrot to the wet ingredients as well. Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until just combined, being careful not to overmix the batter.

Pour the batter into the baking cups, filling each baking cup 3/4 of the way full. Repeat to make 24 muffins. Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean.