Ashwagandha Carrot Muffins
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
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.