Carrot Cake Scuffins

1 cup whole wheat flour
1/2 tsp baking power
1/4 tsp fine grain sea salt
1.5 tsp pumpkin pie spice (OR: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
2 tbsp extra virgin olive oil
1/2 cup pure maple syrup
2 tbsp Agave nectar
1 tsp pure vanilla extract
Chia/flax "egg": 1 tbsp ground chia seeds + 3 tbsp water OR 1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 mins
1/2 cup regular oats
1.5 cup shredded or grated carrots
1/2 cup raisins

Preheat oven to 350F. In a small bowl, mix the chia/flax egg and set aside. In a large sized bowl whisk together all of the dry ingredients. Using a food processor or grater, process/grate the carrots. In a medium sized bowl mix together the wet ingredients (carrots, vanilla, oil, maple syrup, chia/flax egg). Add wet to dry and mix until just incorporated. Stir in raisins. Scoop mixture onto a baking sheet lined with parchment paper or greased with oil. Scoop about 1/4 cup for each Scuffin to make 8 large scuffins. Wet hands and shape into a circle if desired. Bake for 19-20 minutes at 350F.

Wrap 'em up to enjoy during the week!

Number of Servings: 8

Recipe submitted by SparkPeople user LOVELYMRSB.