Carrot Muffins

Spring has sprung and it's the perfect time of year for carrot muffins. If you need a unique and yummy item for the brunch table this Easter, this is it. What makes these different than typical carrot muffins or cake is that instead of using a shredded carrot, this recipe uses a carrot puree like you would for pumpkin muffins. Steaming the carrots first is a little extra step, but I feel like the result is so worth it. You end up with the most moist muffin, and moisture in muffins is so important to me. I don't want to eat dry baked goods EVER. These are moist and delicious on their own but feel free to glaze them or serve them with a cream cheese frosting or spread.

Ingredients:

2-3 cups of mashed carrots (for me this took about 12-14 average sized carrots steamed and pureed)

1/2 oil (I used organic coconut oil, melted)

2 large eggs

1 tablespoon of vanilla extract

1 3/4 cup flour

3/4 cup brown sugar

3/4 cup white sugar

1/2 teaspoon salt 1 teaspoon baking soda

1 tablespoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon ground clove

1/4 teaspoon allspice

Directions:

In your mixing bowl combine your mashed carrots, oil, eggs, and vanilla. Mix well until everything is well incorporated. Add remaining ingredients. Mix just until combined. Don't over mix. Divide batter into prepared muffin pan. I prepare my pans mine with butter and I use silicone baking pans, I just love them. Bake at 375 for 15 -20 minutes. I always like to check my muffins at 15 minutes no matter what the directions suggest. Don't over bake. Remember baked goods continue to bake for up to 10 minutes after taking them out of the oven so ideally you want to take them out right as they are finishing and set them on the counter to finish for 10 minutes. Enjoy!