Vegan Carrot Spice Muffins

• 1-3/4 cup Spelt Or Whole Wheat Flour
• 1/4 cups Brown Sugar
• 1 Tablespoon Ground Flax Seed
• 1 teaspoon Baking Powder
• 3/4 teaspoons Baking Soda
• 1 teaspoon Chia Seeds
• 1-1/2 teaspoon Cinnamon
• 1/2 teaspoons Salt
• 1/3 cups Maple Syrup
• 1 teaspoon Agave (or If You Don't Have This Add An Additional Tablespoon Maple Syrup)
• 1/3 cups Apple Sauce, Unsweetened
• 1/2 cups Vanilla Coconut Yogurt
• 1-1/2 teaspoon Vanilla
• 1-1/2 cup Grated Carrots (1 1/2 Cups Is About 3 Medium Carrots)
• 1/3 cups Chopped Walnuts

1. Preheat oven to 400 F and line a 12-count standard size muffin tin with liners (don't skip the liners or the muffins will be impossible to get out of your tin).
2. In a large bowl, whisk together flour, brown sugar, ground flax seed, baking powder, baking soda, chia seeds, cinnamon, and salt.
3. In a separate, small bowl, whisk together maple syrup, agave, applesauce, coconut yogurt, water and vanilla. Add the wet ingredients to the dry and mix until just incorporated. Don't over-mix! Fold in the carrots and walnuts.
4. Scoop batter into the muffin liners. You'll want to fill them right up to the top to get 12 large muffins.
5. Bake for about 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Cool for at least 5 minutes.
6. Adapted from Oh She Glows.

flour, ubc, ground, baking powder, baking soda, chia seeds, cinnamon, salt, maple syrup, if, apple sauce, vanilla coconut yogurt, vanilla, carrots, walnuts

Taken from tastykitchen.com/recipes/breads/vegan-carrot-spice-muffins/ (may not work)