Spring Morning Muffins 2 cups grated carrot 1 cup whole wheat flour 1 cup Clearly Organic Old Fashioned Oats 1/4 cup Clearly Organic Flax and Hemp Seed Blend 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 2 teaspoons Clearly Organic Cinnamon 1 teaspoon Clearly Organic Ground Ginger 2 large eggs, beaten 1 teaspoon Clearly Organic Vanilla 1/2 cup Greek Yogurt 1/3 cup Clearly Organic Honey 1/2 cup Clearly Organic Applesauce 1/3 cup Clearly Organic Coconut Oil, melted 1/2 cup raisins

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Spring Morning Muffins

Posted Apr 10th, 2017

2 cups grated carrot

1 cup whole wheat flour

1 cup Clearly Organic Old Fashioned Oats

1/4 cup Clearly Organic Flax and Hemp Seed Blend

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

2 teaspoons Clearly Organic Cinnamon

1 teaspoon Clearly Organic Ground Ginger

2 large eggs, beaten

1 teaspoon Clearly Organic Vanilla

1/2 cup Greek Yogurt

1/3 cup Clearly Organic Honey

1/2 cup Clearly Organic Applesauce

1/3 cup Clearly Organic Coconut Oil, melted

1/2 cup raisins

Preheat oven to 350 degrees. Line a muffin tin with paper cups or spray with Clearly Organic cooking spray. Peel and grate carrots then set aside. Combine flour, oats, seed blend, baking powder & soda, salt, cinnamon and ginger. In a different bowl whisk together eggs, yogurt, applesauce, honey, vanilla and oil. Add wet ingredients to dry and stir to incorporate. Fold in grated carrots and raisins. Stir to combine. Spoon batter into muffin tins. Bake in preheated oven for 20-25 minutes or until wooden pick inserted comes out clean. Let cool in pan for 5 minutes.

These muffins go great served with your favorite brunch egg bake.

Spring Morning Muffins

Spring Morning Muffins

Spring Morning Muffins

Spring Morning Muffins

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