Carrot Cake Muffins or
Carrot Muffin-Cakes
Before I started doing raw till 4 and incorporating aspects from the 80/10/10 philosophy into my own diet, I had made a lot of vegan muffins during the past summer, which was when I meant to post this.
At the time, I had been snacking on bunches and bunches of organic carrots so I figured to make a healthier vegan carrot cake or carrot cupcake dessert and I did. I always get organic carrots, they're sweeter, better for environment, and aren't excessively expensive.

Ingredients

• 3/4 cups flour
• 1/2 cups raw/turbinado/coconut sugar
• 1/2 tsp   baking powder
• 1/2 tsp   baking soda
• 1/2 and 1/8 teas - cinnamon
• 1/8 tsp sea salt (I did 1/16 tsp.)
• 1/2 tsp vanilla
• 3/4 cup banana
• 1/2-1 carrots or more

This makes 6 muffin-cakes since I halved the almost fat-free recipe from Happy Herbivore.
These muffin-cakes can also be topped with a coconut whipped cream.



I tried to put coconut cream on the muffins, but I was impatient it melted.. and then turned into a glaze.