Almond Butter Carrot Muffins

Yield: 15 muffins

Recipe

ingredients	preparation
180g all-purpose flour 6g Cinnamon 7g baking soda 1g baking powder 5g salt 110g whole eggs 130g Applesauce 115g honey 75g light brown sugar 60g oil 150g Nut Butters - Almond Butter - Natural Roasted - Six 6.5# cans 10g vanilla extract 200g carrot, shredded with extra moisture squeezed out as needed Nutmeats - Almonds Granulated Blanched - 25# carton as needed turbinado sugar	Preheat the convection oven to 325°F. Put muffin liners in a muffin pan and spray the liners with cooking spray. In a large bowl, mix together flour, cinnamon, baking soda, baking powder, and salt. Set aside. Using a stand mixer fitted with a paddle attachment, mix together the eggs, applesauce, honey, light brown sugar, oil, almond butter and vanilla until well combined. Stir in the shredded carrot. Slowly add the dry ingredients into the wet, and mix until well combined. Scoop batter into muffin liners, filling about 2/3 of each cavity. Sprinkle the top with some granulated almonds and turbinado sugar. Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.

ingredients

preparation

Preheat the convection oven to 325°F. Put muffin liners in a muffin pan and spray the liners with cooking spray.
In a large bowl, mix together flour, cinnamon, baking soda, baking powder, and salt. Set aside.
Using a stand mixer fitted with a paddle attachment, mix together the eggs, applesauce, honey, light brown sugar, oil, almond butter and vanilla until well combined. Stir in the shredded carrot.
Slowly add the dry ingredients into the wet, and mix until well combined.
Scoop batter into muffin liners, filling about 2/3 of each cavity.
Sprinkle the top with some granulated almonds and turbinado sugar.
Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.