Olivia's Super-Healthy Carrot Muffins (dairy-free)

2 cups whole-wheat flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp cloves, nutmeg, pumpkin pie spice (opt.)
4 eggs
1 cup olive oil
3/4 cup brown sugar (or more if you want your muffins to taste very sweet)
3 cups carrot pulp (left over from juicing)
oats

1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, baking soda, salt, in bowl and set aside.
3. Mix eggs, oil, and sugar in bowl or KitchenAid.
4. Add flour mixture to egg mixture.
5. Put the carrot pulp in a bowl and add warm water, stirring until the consistency of the carrot/water mixture resembles applesauce.
6. Add carrot/water mix to batter.
7. The mixture now will be very gloppy and watery, so add oats and/or more flour until the mixture becomes the desired consistency.  (I added about 1 cup oats and <1 br="" cup="" flour.="">8. Cook the muffins in muffin pan for about 20 minutes. 

Note: These muffins will not be smooth on top.  They are also not very sweet unless you add more sugar.