Healthy Picnic Perfect Carrot Muffins

Ingredients

• 3 carrots
• 0.25 cup fresh apple or orange juice
• 0.5 cup water or homemade almond milk
• 2 tsp vanilla extract
• 5 tbsp unsweetened applesauce
• 1.5 tbsp apple vinegar
• 0.25 cup maple syrup
• 0.5 cup tahini
• 2 tbsp olive oil
• 3.5 oz white spelt flour
• 7 oz whole spelt flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 2 tsp cinnamon
• 1 pinch nutmeg
• 1 pinch salt
• 0.5 cup coconut sugar (for the adults' version
• walnuts for decoration

Instructions

1. Preheat the oven 355°F (180°C). Prepare a muffin tin with liners or lightly grease them.

2. Grate the carrots using a grater or food processor.

3. In a large bowl or standing mixer, beat together the juice, milk, vanilla extract, applesauce, apple vinegar, maple, tahini, and olive oil.

4. In a small bowl mix the flour, baking powder, baking soda, and spices.

5. Add the flour mixture into the wet ingredients, and mix just to combine. Add the grated carrots and mix lightly.

6. If you wish to, mix in the sugar as well. If serving to babies, pour part of the batter into a separate bowl before adding the sugar (and then add the relative amount of sugar).

7. Divide evenly among 18 muffin tins, filling them almost all the way up to the top. Top with whole walnuts (not for the babies' version), and bake for 15-18 minutes.

8. Remove from the oven and place on a cooling rack.

9. Once cooled completely, store in an airtight container, or save in the freezer.