Carrot Cake Muffins

1 c wheat flour

1/2 c oat flour

1 1/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

2-3 tsp cinnamon

1 tsp pumpkin pie spice

1/4 c sugar

4 pks stevia

1/2 c pumpkin puree

1/2 c non dairy milk (unsweetened almond milk)

1/2 c unsweetened applesauce

2 tsp vanilla

1/3 c raisins

1 c carrots, shreaded

Preheat oven to 350F

Combine dry ingredients. Stir with fork to combine fully. Add wet ingredients to dry. Stirl to combine, but don’t overstir.

Add to lined muffin tins (or spray muffin tins with cooking spray for easy removel).

Bake 20 mintues or until firm in the middle.

Serving Size: 12 muffins

Click here for nutrition information.

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