Carrot Walnut Chocolate Chip Muffins

I think it's safe to say I'm on a muffin kick.  These were a hit with Picky Eater #1(my 5 year old).  Of course I just told her they were chocolate chip muffins.  I feel so sneaky that I got her to eat her carrots without her even knowing it... and before lunch!

Ingredients

1 cup fresh carrot juice

3/4 cup almond milk

2 1/2 cups whole wheat pastry flour

1/2 cup walnut pieces

1 cup vegan chocolate chips

1/2 teaspoon cinnamon

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon ground flax seed meal

1/3 cup unsweetened apple sauce

1 teaspoon vanilla extract

Directions

1.  Preheat oven to 400 degrees F. 

2.  In a bowl, combine carrot juice, almond milk, applesauce, vanilla extract, sugar, and ground flax seed meal.

3.  In a separate bowl combine whole wheat pastry flour, cinnamon, baking soda, baking powder, and salt.

4.  Slowly add dry mixture to the wet mixture and stir until combined.

5.  Spray a muffin tin with nonstick spray and fill each cup 3/4 full with the batter.

6.  Bake for 15 minutes.