I made carrot muffin today. Original recipe use 2/3 cup sugar but I only used 1/3, I also used some almond flour. Since I didn't have any raisins or walnuts, I used cranberries.
Recipe adapted from Hazelnut Blog
Carrot and Flaxseed Muffins
1 1/2 cups flour
1 1/2 cups ground flaxseed
1/3 cup packed dark brown sugar
3 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1 1/2 cups shredded carrots
1/2 cup dried cranberries and pineapples
3/4 cup milk
2 eggs, beaten
2 tsp vanilla extract
Preheat oven to 350F. Combine flour, flaxseed, baking powder, salt, and cinnamon in large bowl. Add sugar, carrots, raisins, and nuts one at a time until thoroughly mixed. In separate bowl, whisk eggs, milk, and vanilla. Add wet ingredients to dry and fold together until just barely mixed. Scoop into lined muffin tin and bake for 20-25 minutes, or until firm.