Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill with muffin tins and set aside.
In a large mixing bowl, mix together your dry ingredients and mix well. Next, add your wet ingredients, except for your carrots and walnuts, and mix until combined. Fold through your carrots and walnuts.
Distribute the batter amongst the 12 muffin tins. Bake for 20-22 minutes, or until a skewer comes out mostly clean.
Remove from the oven and allow to cool in the pan completely, before frosting.
* For keto muffins, replace the maple syrup with keto maple syrup. Honey and agave can also be used. ** See the post for eggless options.Recipe barely adapted from here.TO STORE: Carrot muffins should always be stored in the refrigerator, to ensure they don't spoil. Keep them covered and they will keep well for up to 1 week.TO FREEZE: Place muffins in a ziplock bag and store in the freezer for up to 6 months.