Vegan & Gluten-Free Carrot Walnut Muffins

I bought a massive bag of carrots and I really needed to use some of them before they went bad. I like to try and make some sort of energy bar, muffin, or snack food for the week that Mike can take to school with him so he isn't eating processed granola bars. I found these yummy looking Carrot Walnut Muffins over on Learnloveliveeat.com  and decided to try them out. I made them vegan & gluten free and was missing a few ingredients so i substituted but they still turned out really good. She has gotten the spices just perfect!

Vegan/Gluten Free Carrot Walnut Muffins
Adapted from this recipe on  learnloveliveeat.com

Dry Ingredients:
1 cup buckwheat flour
1 cup all purpose gluten free flour
1 cup brown rice flour
1 1/2 tsp baking soda
3 tsp baking powder
1/2 tsp sea salt
3 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup chopped walnuts - add these at the end

 Mix all your dry ingredients into a bowl.

Wet Ingredients:
1/2 cup agave
1 cup coconut oil
2 mashed bananas
1/2 cup of unsweetened coconut or almond milk
1/2 cup of warm water
2 tsp vanilla
2 cups shredded carrots

Pre-heat your oven to 350 degrees.

In another bowl mix all your wet ingredients. Mix your wet ingredients into your dry ingredient bowl. Add your walnuts. Oil your muffins tins with coconut oil. Spoon your mixture into the muffin tins and bake for 18-20 minutes until cooked through.

make sure to heat your coconut oil to a liquid 

haha this looks like cheese!

mix all the wet ingredients together

add the walnuts

Bake :) 

"When you can't change the wind....adjust your sails"

 - H. Jackson Brown Jr. 

Have an amazing night everyone! I'll be back tomorrow with WIAW!! It will be my first time participating in "What I ate Wednesday" and I am really looking forward to it. WIAW is courtesy of Peas & Crayons.