Carrot Walnut Muffins

• 3 Carrots, shredded
• 1 1/2 cup All purpose flour
• 2 tsp Baking soda
• 1 tsp Cinnamon powder
• 1/4 tsp Salt
• 1 cup Sugar
• 3 eggs
• 1/2 cup butter
• 2 tbsp Milk
• 2 tsp Vanilla extract

1. Preheat oven to 200 celsius.
2. Combine the dry ingredients in a bowl and sift it all together.
3. Add shredded carrots, walnuts and optional garnishing to the mixture and toss well.
4. Combine wet ingredients in another bowl and add it to the flour mixture, stirring until the batter is well combined.
5. Divide batter among the muffin cups, filling them three fourths full.
6. Bake the muffins for 15-20 minutes until puffed.
7. For a gluten free vegan recipe, the following items can be replaced.
8. All purpose flour - 1/2 almond meal+ 1 cup gluten free flour blend.
9. Sugar - 1/4 cup agave nectar or maple syrup + 3 mashed dates.
10. Milk - plain almond milk unsweetened.
11. Eggs can be avoided and mashed bananas can be added.

carrots, flour, baking soda, cinnamon powder, salt, sugar, eggs, butter, milk, vanilla

Taken from cookpad.com/us/recipes/346876-carrot-walnut-muffins (may not work)