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Fruit Explosion Carrot Muffins
Fruit Explosion Carrot Muffins

Before you jump to Fruit Explosion Carrot Muffins recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to fruit explosion carrot muffins recipe. To make fruit explosion carrot muffins you need 28 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Fruit Explosion Carrot Muffins:
  1. Provide Chia fruit spread: add to a pot
  2. You need 2 cup Each rhubarb washed and cut, strawberries, green apples peeled, mangos. (Can be fresh or frozen)
  3. Provide 1 Vanilla bean scrapped then throw the pod in the pot
  4. Take 1 Lemon zested and squeezed
  5. Take 1/4 cup Chia seeds (optional I ground half of them in coffee grinder)
  6. You need In a blender add:
  7. Prepare 1/2 cup Large flake gf oats
  8. Use 1/2 cup Quinoa flakes
  9. Get 1 cup Almond pulp (wet from mylking) or almond flour
  10. Provide 1/2 tsp Baking soda
  11. Take 1 1/2 tsp Baking powder
  12. Take 1/4 tsp Sea salt
  13. You need 1 tbsp Pumpkin pie spice
  14. Prepare 1 tsp Vanilla
  15. Take 1/4 cup Honey or maple syrup
  16. Get 1/4 tsp Stevia or more to your preferred sweetness
  17. Provide 2 Bananas
  18. Take 2 tbsp Ground flax mixed with 1/4 cup water or 2 eggs
  19. Prepare 2 tbsp Chia seeds
  20. Prepare 1/2 cup Your choice natural nut or seed butter
  21. Get Fold in:
  22. Take 1 cup Carrot pulp from juicing (or peeled and grated)
  23. Get 1/4 cup Coconut
  24. Provide 1 cup Fruit spread (best if cooled) divided, 1/2 cup into batter
  25. Use Cinnamon sugar topping
  26. Provide 1/4 cup Hemp hearts
  27. You need 1 tbsp Coconut sugar
  28. Get 1 tsp Cinnamon
Instructions to make Fruit Explosion Carrot Muffins:
  1. Make fruit spread. Mix all ingredients together In a pot. bring to a boil and allow to simmer and break down and thicken. Pull out vanilla pods. With an immersion blender or potato masher process till desired consistency. Allow to cool. Will make about two 16 oz jars. Keep one in fridge and one in freezer. Great to spread on toast, add to plain yogurt, top pancakes, make bars…etc.
  2. Alternatively you can skip this step all together and just add 1/2 cup on Apple sauce to muffins or cut up fruit. And then your favourite jam for the center of the muffins.
  3. In blender throw all the muffins ingredients except the fold ins and blend. It doesn't have to be completey smooth.
  4. Fold in the add ins, scoop 1/4 cup into sprayed muffins tins. Add 1 spoonful of the reserved fruit spread on top of each muffin, then top with another 1/4 cup batter. Makes large fruit explosion muffins! Sprinkle with cinnamon sugar topping. Bake 375 17-22 mins. Allow to cool in pan on rack for at least 5 mins. They are moist muffins, best kept in fridge if they last past a day in your house. I made 12 smaller muffins and 12 mini muffins.

Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious. Mini muffins for finicky toddlers with the addition of fruit and veggies. I always keep a supply in the freezer, he loves them frozen. Healthy carrot muffins made with whole wheat flour, coconut oil and maple syrup!

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