Carrot Cake Hemp Heart Mini Muffins
Ingredients
- 12 second spritz Olive Oil Cooking Spray
- 2 cup grated carrot *, (2 medium carrots)
- 1/2 cup quick cooking oats (gluten free if needed)
- 1/4 cup psyllium husk
- 1/2 tsp Stevia
- 1/4 tsp fine sea salt
- 2/3 tsp pumpkin pie spice *, (or 1/2 tsp cinnamon + 1/8 tsp ginger powder + 1/8 tsp ground nutmeg)
- 4 tbsp vanilla extract
- 1/2 cup egg whites
- 1 cup plain, unsweetened dairy-free beverage
- 1/4 cup hemp hearts
- 1 cup pitted dates
- 1/4 cup unsweetened shredded coconut to top muffins
Instructions
- Preheat oven to 350 Degrees Fahrenheit. Lightly coat muffin tins with cooking spray. Set aside.
- In a food processor, add all the ingredients except for the shredded coconut. Process until ingredients are fully blended together.
- Spoon 2 heaping tablespoons (~1/2 a quarter cup scoop) of batter into 24 mini muffin tins - they should be heaping. Sprinkle coconut evenly over batter.
- Bake for 50-55 minutes, until golden brown on top (muffins should be slightly soft to touch).
- Let cool for 5-10 minutes before removing from tin and enjoying (with that toasted coconut smell filling your kitchen, trust me when I say this is the hardest part).
Notes
*Using food processor grater attachment, grate carrot before adding other ingredients.
*To make your own pumpkin spice, combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp allspice, 1 tsp nutmeg.
Tried this recipe?Let us know how it was!