Download ImageIngredients2 large carrots, shredded (approx. 1 cup)3 eggs, room temperature1 1/2 cups whole wheat or @bobsredmill 1-1 gluten free flour1 1/2 tsp baking powder1/2 tsp baking soda1 1/2 tsp cinnamon1/2 tsp salt1/2 cup puremaple syrup or honey1/4 cup nut milk1/2 cup @enjoyyoso plain, vanilla or greek yogurt1/4 cup chopped crystallized ginger *optional, but highly recommend for an extra kick@simplemills vanilla frostingStepsPreheat oven to 350.I’m a mixing bowl add the eggs and beat until fluffy.Add in the remaining wet ingredients and mix until smooth.Add the shredded carrots, ginger and dry ingredients into the bowl (I use my food processor to shred/chop the carrots and ginger).Once combined, scoop mixture into a greaser muffin tin (yields 12).Bake for 18-20 minutes, until an inserted tooth puck comes out clean.Once the muffins have completely cooled, add as much icing as you’d like! The muffins will keep for a few days in an airtight container but obviously are best enjoyed ASAP! Enjoy!ps – I highly recommend adding more icing after every bite Source : www.instagram.com