Carrot Cake Muffins - no sugar added

Description

{Carrot Cake Muffins} - no sugar added // @noshandnourish

Ingredients

1 cup Carrot/Sweet Potato Pulp, from juicing (or sub in shredded carrots if you don't juice)
3 1⁄2 ounces Ella's Organic Peaches & Bananas (or sub Gerber Organics' Pear, Peach, Strawberry)
1 1⁄2 ounce Raisins
1⁄2 cup Rolled Oats
1 1⁄3 cup Flour (I used Bob's Redmill Unbleached White)
1 teaspoon Baking Powder
1⁄2 teaspoon Cinnamon
1 teaspoon Sea Salt
1 teaspoon Vanilla Extract
1⁄4 cup honey
6 ounces Pear Chobani Greek Yogurt
2 Eggs
1⁄4 cup Vanilla Almond Milk

Instructions

  1. Save the pulp from this juice, and measure out 1 cup of the sweet potato/carrot pulp. 
  2. Preheat oven to 350 degrees. (I currently use a convection oven)
  3. Add all additional ingredients together in a large mixing bowl.
  4. Use non-stick spray to coat a muffin tin.
  5. Spoon equal amounts into each cup (the muffins don't "rise" too much, so you can fill them up basically to the top).
  6. Bake for 30 minutes, or until lightly browned on the top.
  7. Serve as is - which is amazingly delicious, OR top with a cream cheese frosting.