Carrot Muffins

INGREDIENTS 

1-1/2 cups Jubilee Gluten-Free Baking Mix
1 tsp cinnamon
1-1/2 cups of shredded/grated carrot
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)

3/4 cup Jubilee Maple Syrup
1/2 cup oil or melted butter
3 eggs or (3 tablespoons ground flax combined with 9 tablespoons of hot water- let sit for 5 minutes)
1 mashed banana

Preheat oven to 400 F. Grease muffin pan. In a large bowl combine 1-1/2 cup of dry mix, cinnamon, shredded carrots, raisins and walnuts. In a medium bowl combine the wet ingredients and beat together with a whisk. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill muffin cups close to the top. Immediately put the muffin tray into the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 F and continue to bake for 11-13 more minutes, until an inserted cake tester comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.