Carrot Cake Muffins


  • 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


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.