Use organic ingredients whenever possible.

1 1/4 cup whole-wheat  or spelt flour (can substitute gluten-free flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup melted coconut oil.
2-3 spoons of real maple
2 large cage-free (preferably farm fresh) eggs or vegan option – 1/2 cup applesauce
1/2 cup organic applesauce
1/2 teaspoon natural vanilla
1 1/2 cups finely shredded organic carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped organic walnuts (optional)

Sift together the first 5 ingredients. In a

large bowl, whisk the oil,maple and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined.

(optional) Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes.