Step 1

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.

Step 2

Starting with the wet ingredients first (yogurt, honey, eggs, almond butter, vanilla and milk) layer everything except the carrots and nuts into a blender or a food processor and blend for about 30 seconds, or until smooth.

Step 3

Using a spoon, gently stir the carrot and chopped nuts into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown. Allow to to cool for at least 10-15 minutes before stuffing in your face. Leftovers are good at room temperature for the first day but are best kept refrigerated for up to 5 days.