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Carrot Muffins

Carrot Muffins

  • 2 cups of whole wheat flour

  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 cup Ahuacatlan avocado oil natural
  • 3 eggs
  • 1 cup sugar
  • 1 ½ cups shredded carrots
  • ½ cup walnuts, chopped
  • 1 cup milk

Preheat the oven to 350°

Grease cupcake molds with Ahuacatlan oil.

In a bowl, mix together whole what flour, baking powder and cinnamon.

In a separate bowl, beat together Ahuacatlan, eggs and sugar.

Fold the dry ingredients into the wet, until well incorporated.

Add the carrots, and walnuts and the milk.

Fill up the cupcake molds (3/4 full.)

Bake for 20 minutes.