WHOLE GRAIN CARROT CAKE MUFFINS WITH WALNUTS (Adapted from fitfoodiefinds)
1 medium size banana, mashed
2 eggs, large
¼ cup Greek yogurt, plain
2 TBSP coconut oil, melted
1 tsp vanilla extract
1/2 cup unsweetened almond milk
½ cup maple syrup
1 1/2 cups white whole wheat flour
½ tsp baking powder
½ tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamon
⅛ tsp salt
1 cup finely grated carrots, packed*
1/2 cup chopped walnuts
FOR THE GLAZE
1/2 cup powdered sugar
3 tsp water
Preheat oven to 350 degrees F, and grease or line a muffin tin with muffin liners. Set aside.
In a medium/large size mixing bowl, mash a medium sized banana until there are minimal lumps, then add the rest of the wet ingredients to the bowl (except for the coconut oil). Mix well.
In a separate bowl mix dry ingredients together.
Add dry ingredients to the wet ingredients and mix.
Once combined, add the coconut oil to the batter until fully mixed in.
Fill muffin liners about 3/4 of the way full.
Place in the oven for 16-18 minutes.
Remove and let cool.
While muffins are cooling, mix ingredients for the glaze. Once muffins have cooled, dip the muffin top into the glaze and set aside to dry.
*If your carrots are extremely moist, ring out some of the moisture with a paper towel before adding to the batter.
*These muffins will last up to 5 days stored in an air tight container on your kitchen counter top. For longer lasting muffins, store in refrigerator or freezer.
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