Carrot Cake Muffins
INGREDIENTS
- 1/2 cup quinoa
- 1 cup oatmeal
- 1 cup mixed nuts
- 3 carrots
- 1/2 cup raisins
- 2 eggs
- 1 cup hemp hearts and chia seeds mix
- 1/2 cup unsweetened shredded coconut
- 1 tsp sea salt
- 1 tsp baking powder
- 1/4 cup coconut oil
- 1 ripe banana
- 3 tbsp maple syrup
- 1 tsp almond extract
- 8 dates
DIRECTIONS
Preheat the oven to 350°F. Line muffin tins (1 large pan).
Blend the mixed nuts, oatmeal and quinoa in the food processor (I use a Nutri-bullet) until crushed. Grate 2 carrots in to the bowl. Add the raisins, eggs, hemp hearts, chia seeds, shredded coconut, salt and baking powder.
Then add: coconut oil, banana, maple syrup, remaining carrot, almond extract and dates to the food processor and crush until a smooth paste forms. Add to the mixing bowl and incorporate until well blended.
Spoon mixture into the prepared muffin tins and bake 45 minutes or until skewer test is clean.
