2 1/2 cups flour
2 cups shredded carrots, soaked in rum overnight
1/4 cup sugar (optional)
3 tsp baking powder
1 tsp baking soda
snack cup sized container of applesauce
1 cup coconut milk
1/4 cup coconut oil
1 tbls blackstrap molasses
pinch each of nutmeg, clove, cinnamon, and allspice
Preheat oven to 350*.
Mix wet ingredients then sift in dry ingredients. Blend on medium. Pour into pans of your choosing, works well in a 12 cup Bundt pan or an 8×11 dish. Will make up to 16 muffins.
Bake for 50 minutes, or until you can pull a toothpick clean from the center.