Ashwagandha Carrot Muffins
12 muffins
YIELD
12 minutes
PREP TIME
BAKE TIME
42 minutes
TOTAL TIME
Ingredients
1 ½ cups whole wheat flour 1 tsp baking soda 1 tsp Anthony’s Goods Ashwagandha 1 tsp cassia cinnamon Dash of salt ¼ cup honey ¼ cup Anthony’s Goods Coconut Sugar 2 T Anthony’s Goods Coconut Oil 1 egg 1 tsp vanilla 1 cup unsweetened applesauce 1 cup shredded carrots
Instructions
Preheat the oven to 350 degrees. Add carrots, applesauce, coconut oil, egg, honey, & coconut sugar to a bowl. Mix together the wet ingredients. Next add the flour, baking soda, Ashwagandha, cinnamon, & salt to the bowl and mix until combined. Add the muffin batter to a muffin pan with optional muffin liners. Bake the muffins for 25 minutes or until baked through. Allow the muffins to cool completely before storing in an airtight container.
LEARN TO MAKE IT
LATEST RECIPES
Spiced Orange Marmalade
A bit of cinnamon and a dash of cloves give this orange marmalade a festive flair.
Read moreZucchini, Quinoa and Vegetable Soup
Loaded with vegetables, beans and quinoa, this brothy vegan soup brings warmth and happiness to any chilly day.
Read moreGluten Free Mini Gingerbread Cakes
Too cute to eat? Almost! These gluten free gingerbread cakes are vegan and not too sweet. Perfect for breakfast or a light dessert.
Read moreChocolate Bûche de Noël
This double chocolate bûche de Noël is soft, fluffy and features a coconut-based cream filling. It’s a festive centerpiece for the holiday dessert table.
Read more