Don’t try dairy milks or the apple cider vinegar will curd them.
Soy milk can be swapped with any other plant based milk. You can top with sugar, too, like recommended in the original recipe. Voila! Enjoy with a cup of tea, hot cocoa, or your fav coffee. Top with crushed walnuts & place in the preheated oven for 18 mins. Once the batter is smooth, mix in the shredded carrots. When everything is well-combined, add all dry ingredients except the shredded carrots. Now in a large bowl whisk together the remaining wet ingredients. Mix the soy milk with apple cider vinegar. So without further blabbering, I will list the recipe below. Instead of using almond flour, I used oat flour, and that was simply because I did not have almond flour in my pantry. I only made one major tweak to her original recipe. Nikole is one of all my time favorite bloggers out there, so I was beyond excited to try her recipe without messing it up. My recent breakfast muse, however, were these delicious and decadent 1 Bowl Healthy Carrot Cake Muffins by Nikole from Healthnut Nutrition. 
Every weekday morning I could just pop one of these in my handbag and either have it as breakfast on the go during my commute to work, or have it at my desk after reaching office.
Not too long ago, I tried the Pick Up Limes One Bowl Oatmeal & Blueberry muffins, and that was truly a hit in my work life. And that is why having something that’s more decadent than a banana-banana bread or muffins or sorts-are a saviour to my chaotic mornings. More often than not, I succumb to a banana for breakfast because mornings are so rushed.
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