Moist Carrot Muffins

I love this recipe, the muffins are very moist and delicious, yet healthy enough to be a great snack!

*Adapted from The Essential Eating cookbook

1/4 c. butter, room temp

1 c. maple syrup

1/4 c. yogurt

3 large eggs

1/2 tsp. vanilla

1 1/4 c. sprouted, einkorn, or whole wheat pastry flour

1 tsp. cinnnamon

1 1/2 tsp. baking powder

1/4 tsp. sea salt

1 cup grated carrots

Preheat oven to 350. In a large bowl, cream butter and syrup. Beat in yogurt, eggs, and vanilla.

In a separate bowl, combine flour, cinnamon, baking powder, and salt.

Add the dry ingredients to the creamed mixture and stir well. Stir in grated carrots.

Grease or line 12 cups of a standard muffin tin.

Spoon batter into cups and bake 18-20 minutes, until toothpick inserted into center comes out clean.