Warming our kitchen up this morning with fresh baked muffins!
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
3/4 cup brown sugar
1/4 cup molasses
1/4 cup coconut oil
2 large eggs
2 egg whites
1 teaspoon vanilla extract
3 cups grated carrots
1/2 cup chopped walnuts
-Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray.
-Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Whisk together coconut oil, molasses and sugar, then whisk in the eggs; add the wet mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in the carrots and walnuts. Spoon batter into baking cups, filling about two-thirds full.
-Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature