it worked out quite well as i always make these muffins in springtime around easter.
i’m calling them ‘healthy carrot cake muffins’ because they’re made with half whole wheat flour and less sugar than traditional muffins. and friends, when i say these muffins are super moist i mean it. i know, i know that word. but really, wait until you crack one open and take your first bite. they’re soft, fluffy and not a dry crumb in sight.
these carrot cake muffins are absolutely perfect. straight forward and super simple too. a whole heck of a lot better than the stale coffee shop version, perfect! and i don’t say things are perfect 