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There are many resources of information on cooking. Some details is geared in the direction of knowledgeable chefs and also except the ordinary person. It can be confusing to wade through every one of the readily available information. Luckily, this Fruit Explosion Carrot Muffins recipe is easy to do and will provide you some excellent pointers. They will benefit anyone, also a newbie.

Use Chia fruit spread: add to a pot.
You need to prepare Each rhubarb washed and cut, strawberries, green apples peeled, mangos. (Can be fresh or frozen).
Use Vanilla bean scrapped then throw the pod in the pot.
Provide Lemon zested and squeezed.
Use Chia seeds (optional I ground half of them in coffee grinder).
Provide In a blender add:.
Provide Large flake gf oats.
You need to prepare Quinoa flakes.
Prepare Almond pulp (wet from mylking) or almond flour.
You need to prepare Baking soda.
Provide Baking powder.
Provide Sea salt.
Provide Pumpkin pie spice.
You need Vanilla.
You need Honey or maple syrup.
Use Stevia or more to your preferred sweetness.
Provide Bananas.
You need to prepare Ground flax mixed with 1/4 cup water or 2 eggs.
You need Chia seeds.
You need to prepare Your choice natural nut or seed butter.
Use Fold in:.
You need Carrot pulp from juicing (or peeled and grated).
You need Coconut.
You need Fruit spread (best if cooled) divided, 1/2 cup into batter.
You need Cinnamon sugar topping.
Provide Hemp hearts.
Provide Coconut sugar.
Provide Cinnamon.

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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