Carrot cake muffins Recipe Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 215 g (1 1/3 cup) all-purpose flour
• 5 ml (1 tsp) baking powder
• 2,5 ml (1/2 tsp) baking soda
• 5 ml (1 tsp) ground cinnamon
• 1 ml (1/4 tsp) salt
• 150 g (1/2 cup) honey
• 100 g (1/2 cup) light olive oil
• 2 medium eggs (90 g)
• 5 ml (1 tsp) vanilla extract
• 130 g (1 1/2 cups) grated carrots
• 50 g (1/2 cup) walnuts, coarsely chopped