Go Back
joyous healthjoyoushealth.com

Carrot Cake Hemp Muffins

Breakfast & BrunchSnacks

Ingredients

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

Instructions

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

Notes

Egg-Free? No problem! Soak 2 tbsp. ground flaxseed in 4 tbsp. water for 15 min until gel-like, then use in place of eggs.
Find this recipe and more at https://www.joyoushealth.com/27733-blog-healthy-carrot-cake-muffins/