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Fruit Explosion Carrot  Muffins
Fruit Explosion Carrot Muffins

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We hope you got benefit from reading it, now let’s go back to fruit explosion carrot muffins recipe. You can cook fruit explosion carrot muffins using 28 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Fruit Explosion Carrot Muffins:
  1. You need Chia fruit spread: add to a pot
  2. Provide Each rhubarb washed and cut, strawberries, green apples peeled, mangos. (Can be fresh or frozen)
  3. Take Vanilla bean scrapped then throw the pod in the pot
  4. Prepare Lemon zested and squeezed
  5. Provide Chia seeds (optional I ground half of them in coffee grinder)
  6. Prepare In a blender add:
  7. Use Large flake gf oats
  8. You need Quinoa flakes
  9. You need Almond pulp (wet from mylking) or almond flour
  10. Take Baking soda
  11. Provide Baking powder
  12. Prepare Sea salt
  13. Provide Pumpkin pie spice
  14. You need Vanilla
  15. Prepare Honey or maple syrup
  16. Prepare Stevia or more to your preferred sweetness
  17. Get Bananas
  18. Use Ground flax mixed with 1/4 cup water or 2 eggs
  19. Use Chia seeds
  20. Provide Your choice natural nut or seed butter
  21. Get Fold in:
  22. Take Carrot pulp from juicing (or peeled and grated)
  23. Prepare Coconut
  24. Provide Fruit spread (best if cooled) divided, 1/2 cup into batter
  25. Use Cinnamon sugar topping
  26. Prepare Hemp hearts
  27. Take Coconut sugar
  28. Prepare Cinnamon
Steps to make Fruit Explosion Carrot Muffins:
  1. 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.
  2. 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.
  3. In blender throw all the muffins ingredients except the fold ins and blend. It doesn't have to be completey smooth.
  4. 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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