Nourished Kitchen posted a grain-free Carrot Muffin today and I decided to make them this morning . . . with modifications! We are not grain free, just wheat free, and I’m not opposed to white sugar. Also, my daughter is allergic to nuts, so I don’t use almond flour. Click on the link to see the original recipe. Here’s what I did.
I used Silk brand plain yogurt just because that’s what we had. I would have preferred coconut milk yogurt. I also ran out of coconut oil and finished filling the cup with olive oil.