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Fruit Explosion Carrot Muffins Recipe
You can have Fruit Explosion Carrot Muffins using 28 ingredients and 4 steps. Here is how you cook it.
Ingredients of Fruit Explosion Carrot Muffins :
You need to prepare Chia fruit spread: add to a pot.
You need Each rhubarb washed and cut, strawberries, green apples peeled, mangos. (Can be fresh or frozen).
Prepare Vanilla bean scrapped then throw the pod in the pot.
Prepare Lemon zested and squeezed.
Provide Chia seeds (optional I ground half of them in coffee grinder).
You need In a blender add:.
Provide Large flake gf oats.
You need to prepare Quinoa flakes.
Prepare Almond pulp (wet from mylking) or almond flour.
Prepare Baking soda.
Use Baking powder.
Use Sea salt.
Provide Pumpkin pie spice.
Prepare Vanilla.
Use Honey or maple syrup.
Provide Stevia or more to your preferred sweetness.
You need to prepare Bananas.
You need Ground flax mixed with 1/4 cup water or 2 eggs.
Provide Chia seeds.
Prepare Your choice natural nut or seed butter.
Provide Fold in:.
Use Carrot pulp from juicing (or peeled and grated).
Provide Coconut.
You need Fruit spread (best if cooled) divided, 1/2 cup into batter.
You need to prepare Cinnamon sugar topping.
Prepare Hemp hearts.
Use Coconut sugar.
Provide 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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