12 Servings
45 Minutes
Allergens
Yummy. No mixer, easy cleanup!
Preheat oven to 350 degrees Fahrenheit.
Grease muffin pans or line with paper muffin cups. Set aside.
Combine carrots, flours, baking powder, baking soda, salt, brown sugar, and cinnamon. Mix until combined.
In a separate bowl, combine oil, egg, lemon juice, water, and vanilla. Mix well. Add liquid mixture to carrot mixture and stir until dry ingredients are moistened.
Spoon into muffin cups, two-thirds full.
Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
Photography and Styling by Chavi Feldman
Absolutely Delicious! Really easy to make, moist and yummy! Not super sweet which is good for a carrot muffin.
And freezes well too!
Thanks Mindy!