• 1 ¾ cups rice flour • ¾ cup cane sugar (or less, to taste) • 1 ½ tsp baking powder • ½ tsp baking soda • ¼ tsp salt • 1 ½ tsp cinnamon • ½ tsp ground ginger • 1 tsp nutmeg • ½ cup finely grated carrot • ⅓ cup neutral oil (avocado, melted coconut, or vegetable oil) • ¾ cup hemp milk • 2 tbsp apple cider ' & jar or lemon juice 1 scoop (about 25g) vanilla or unflavored protein powder  -2 eggs (or flax eggs: 2 tosp flax meal + 5 tosp water, let sit 5 min)  -1 tsp vanilla extract -½ tsp xanthan gum (optional, helps with structure -¼ cup chopped walnuts (for topping)

Preheat oven to 350°F. Line a muffin tin with liners.
In a large bowl, whisk together rice flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and protein powder. Stir in the grated carrot.
In another bowl, whisk together oil, hemp milk, apple cider vinegar, eggs, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Let the batter rest for 15 minutes to improve texture.
Spoon batter into muffin liners, filling about ¾ full. Sprinkle chopped walnuts on top.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 5-10 r v tes, then transfer
to a wire rank