Vegan & Gluten Free Carrot Cake Muffins

I’m back on my muffin kick and I’m not mad about it! Every Easter (and now somehow almost every holiday) I am responsible for one thing in my family’s household: carrot cake. Each year I’ve slowly evolved it into a healthier and healthier version without anyone noticing a difference in taste. In fact, each year my sister becomes more and more obsessed. Since my family will be traveling for the first time on this year’s Easter, I needed to find a way to make this carrot cake breakfast approved so that my family (aka sister) could enjoy her favorite creation of mine throughout the week. My solution: carrot cake muffins. Oh yea, that just happen to be vegan, gluten/grain/dairy free, sweetened only by maple syrup, and BOMB DOT COM.

Ingredients (makes 12 muffins):Wet Ingredients:

• Carrots (3)

• Ground flaxseed (2 tablespoons)

• Almond milk (1 ¼ cups)

• Coconut oil (¼ cup) - melted

• Maple syrup (¼ cup)

• Vanilla extract (1 teaspoon)

Dry Ingredients:

• Almond flour (1 cup)

• Coconut flour (1/3 cup)

• Baking soda (1 teaspoon)

• Baking powder (1 teaspoon)

• Shredded coconut (¼ cup)

• Raisins (½ cup)

• Cinnamon (1 teaspoon)

• Allspice (½ teaspoon)

Special Equipment: muffin trayDirections:

1. Make the 2 flax eggs: combine 2 tablespoons of ground flaxseed with 6 tablespoons of water and allow to sit for ~5-10 minutes

2. Chop the carrots into extremely small pieces

3. Mix the 2 flax eggs and chopped carrots with all of the wet ingredients in a bowl

4. Mix all of the dry ingredients in a bowl

5. Combine the dry and wet ingredients in a bowl

6. Pour the mixture in to the muffin tray and bake at 375 for ~25 minutes or until the tops begin to brown and the center is cooked through

7. Enjoy or store in the fridge or freezer in an air tight container!

Allergen Information:

• Gluten Free

• Grain Free

• Dairy Free

• Vegan

• Refined Sugar Free

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