In a bowl, add the dry ingredients and whisk to combine.
In a separate bowl mix together the egg, banana, maple syrup, milk and vanilla.
Pour the wet ingredients into the dry and mix gently until combined. Fold in the carrots.
Line a cupcake pan with liners and fill until ¾ full. Top with shredded coconut or chopped nuts, if using. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Enjoy!
Notes
**Please choose all organic ingredients if possible.**
Recipe by Food Babe at https://foodbabe.com/carrot-cake-muffins/