Ingredients
The following ingredients have 18 Servings
- 1 cup pureed carrots (I used 2-4oz Beech-Nut babyfood jars)
- 1/4 cup melted coconut oil
- 2 large eggs
- 3/4 cup unsweetened vanilla almond milk
- 3/4 cup 100% pure maple syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon baking soda
- 2 tablespoons ground flax
- 1 tablespoon cinnamon
- 3/4 cup gluten free all purpose flour
- 3/4 cup fine ground almond flour
- 3/4 cup precooked quinoa
- 1 cup finely shredded carrots
- 1 cup dried berry blend (or 1/2 cup raisins and 1/2 cup dried blueberries)
- 1/2 cup semi sweet or dark chocolate chips
Instruction
- Preheat oven to 350 degrees F; coat muffin tins with coconut oil.
- In a large bowl, whisk together carrot puree, coconut oil, eggs, almond milk, maple syrup, and vanilla extract until fully combined.
- Blend in salt, baking soda, flax, cinnamon, all purpose and almond flour until combined.
- Fold in quinoa, shredded carrots, dried fruit and chocolate chips.
- Pour batter into 18 muffin cups and bake in 350 degree oven for 25-30 minutes or until toothpick inserted into center of muffin is clean.
