Carrot Muffins

Carrot Muffins

2 Cups Spelt Flour or All Purpose Gluten Free Flour
1 1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 3/4 Teaspoon Cinnamon
1/4 Teaspoon Ginger Powder
1/2 Cup Maple Syrup
3/4 Cup Unsweetened Vanilla Yogurt
1/4 Cup Melted Coconut Oil
2 Teaspoons Vanilla Extract
1/4 Cup Milk
2 Cups Grated Carrots

Pre-heat the oven to 350 and prepare a twelve cup muffin pan with baking cups or lightly oil. Combine the dry ingredients in bowl. In another small bowl, combine the wet ingredients. Add the wet to the dry, then stir in the carrots. Scoop batter into the muffin tin evenly. Place in the oven to bake for 20-25 min.