Ingredients

• 1 cup brown rice flour Ingredients
• 1/3 cup Manitoba Harvest hemp hearts Ingredients
• 1/2 cup unsweetened shredded coconut Ingredients
• 1 tsp. baking powder Ingredients
• 1 tsp. baking soda Ingredients
• 1 tsp. ground ginger Ingredients
• 1 tsp. ground cinnamon Ingredients
• ½ tsp. ground nutmeg Ingredients
• 1 cup shredded carrots Ingredients
• 2 eggs, whisked (see vegan option below!) Ingredients
• 1/2 cup maple syrup Ingredients
• 1 tbsp. melted coconut oil Ingredients
• 1/2 cup raisins, soaked in hot water for 10 min & drained Ingredients

Instructions

1. Preheat oven to 350°F (180°C). Grease a muffin tin or line with paper cups.
2. In a large bowl, mix dry ingredients (flour, coconut, hemp, baking powder/soda, spices).
3. In a separate bowl, combine the wet ingredients (carrots, eggs, maple syrup, coconut oil, raisins).
4. Mix the wet and dry ingredients together, then scoop into muffin cups (fill ¾ full).
5. Bake 15-18 min until golden. Let cool & enjoy!
6. Store in the fridge for up to 5 days or freeze for 3 months.