Spiced Carrot-Pecan Muffins

Dry ingredients:

1 cup whole wheat pastry flour
1/2 cup oat flour
1/3 cup packed brown sugar
scant ½ teaspoon salt
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
½ teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cardamom (optional)
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon fresh orange zest
1/3 cup chopped pecans, plus more for optional topping

Wet ingredients:

1 tablespoon ground flax seed whisked with ¼ cup water (see below)
1/3 cup maple syrup or agave nectar
1/3 cup unsweetened applesauce
½ cup plain almond yogurt (recommend Kite Hill brand)
1 teaspoon vanilla extract

1½ cups shredded carrots

Preheat oven to 400 degrees. Lightly oil a muffin pan.

Mix dry ingredients in a large bowl. Whisk together the flax and water, then microwave for 45 seconds. Combine the wet ingredients, including the flax mixture, in another bowl. Combine the wet and dry ingredients, stirring briefly to combine. Add the carrots.

Spoon the batter into the muffin pan (I found that there was enough batter for 11 muffins). Sprinkle the tops with additional chopped pecans if you’d like. Bake for 18 minutes.

Makes 11-12 muffins