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Fruit Explosion Carrot Muffins Recipe
To make Fruit Explosion Carrot Muffins you only need 28 ingredients and 4 steps. Here is how you do it.
Ingredients of Fruit Explosion Carrot Muffins :
You need to prepare Chia fruit spread: add to a pot.
Prepare Each rhubarb washed and cut, strawberries, green apples peeled, mangos. (Can be fresh or frozen).
Provide Vanilla bean scrapped then throw the pod in the pot.
You need Lemon zested and squeezed.
Provide Chia seeds (optional I ground half of them in coffee grinder).
Use In a blender add:.
Provide Large flake gf oats.
You need to prepare Quinoa flakes.
Use Almond pulp (wet from mylking) or almond flour.
You need Baking soda.
You need to prepare Baking powder.
Use Sea salt.
You need to prepare Pumpkin pie spice.
You need to prepare Vanilla.
Provide Honey or maple syrup.
You need Stevia or more to your preferred sweetness.
Use Bananas.
You need to prepare Ground flax mixed with 1/4 cup water or 2 eggs.
You need Chia seeds.
You need Your choice natural nut or seed butter.
Provide Fold in:.
Provide Carrot pulp from juicing (or peeled and grated).
Prepare Coconut.
Use Fruit spread (best if cooled) divided, 1/2 cup into batter.
Use Cinnamon sugar topping.
Use Hemp hearts.
Use Coconut sugar.
You need Cinnamon.
Fruit Explosion Carrot Muffins step by step :
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..
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..
In blender throw all the muffins ingredients except the fold ins and blend. It doesn't have to be completey smooth..
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..
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