Name: Carrot Cake Breakfast Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 2 cups whole wheat flour; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; ¾ teaspoon salt; ¼ teaspoon ground nutmeg; 1 large egg; ¾ cup light brown sugar, lightly packed (or coconut sugar); ⅓ cup melted coconut oil (or canola oil); ⅔ cup reduced-fat milk (or dairy-free "milk" alternative); 2 teaspoons pure vanilla extract; 1 cup (lightly packed) shredded carrot (about 2 medium carrots); 1 medium apple, peeled, cored, and chopped small (about 1 heaping cup chopped apple); ½ cup toasted walnuts, chopped