Prep: Preheat the oven to 425°F (220°C). Line a 12 cup muffin tin with paper liners or lightly grease.
Mix dry ingredients: Mix the flour, baking powder, baking soda, apple pie spice mix and salt in a large bowl. Set aside.
Mix wet ingredients: Whisk together all renaming ingredients EXCEPT for the carrots and walnuts until smooth.
Combine wet and dry: Add the wet ingredients to the dry ingredients. Add the carrots and walnuts and fold together just until combined. Do not overmix!
Divide between muffin cups: Using an ice cream or cookie scoop, evenly divide the muffin batter between the prepared muffin cups.
Bake: Reduce the oven temperature to 400°F (200°C). Bake the muffins for 5 minutes. Without opening your oven, reduce the oven temperature to 360°F (180°C) and finish baking the muffins for another 15-20 minutes, or until a toothpick inserted into the middle of a muffin comes out just clean. Do not overtake, or the. muffins will be dry.
Cool: Cool the muffins in the pan for 5 minutes before removing them from the pan to cool completely on a cooling rack.
If you don't have white whole wheat flour, use half whole wheat and half all purpose.If you don't have apple pie spice mix, add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground allspice and ⅛ teaspoon ground nutmeg.FYI, I just mixed a little maple syrup and a few drops of lemon juice into some Greek yogurt to make some sort of a frosting/icing. If you want to do that, only do it on the muffins you're going to eat straight away.Nutrition is an estimate and excludes walnuts, as these are optional.