1. Preheat oven to 375˚F. Whisk together flour, brown sugar, bakingpowder, baking soda, cinnamon and salt.
2. In separate bowl, whisk together Ripple Original and chia seeds. Let stand for 10 minutes. Stir in carrots, raisins, oil, lemon zest and juice. Stir in flour mixture.
3. Line 12 muffin cups with paper liners and grease liberally. Spoon batter evenly into muffin cups. Bake for about 20 minutes or until tester inserted into center comes out clean.

TIP

– Add chopped, toasted pecans if desired.