Ingredients
- 1 1/2 cups heaping shredded carrots (or 1 14.5oz can carrots)
- 1 cup all-natural almond butter
- 1/3 cup maple syrup raw honey, or 1/4 cup of stevia (I used maple syrup)
- 2 large whole eggs
- 2 tsps ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- Tiny pinch of sea salt
- 1/3 cup walnuts
- 1/3 cup raisins optional
Instructions
- Preheat oven to 350 F. Grease muffin tin with coconut oil or use cupcake liners.
- Combine all ingredients except walnuts, until smooth.
- Stir in walnuts
- Bake for about 15-20 minutes. Keep an eye on them - don't over-bake!
- Enjoy!
Mmmm... Did you make this recipe?Tag @thegirlplusfood with hashtag #girlplusfood!
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