Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C), spray muffin pan with
Coconut Oil Cooking Spray (as needed)
.
Step 2
To prepare your flax eggs, add
Ground Flaxseed (20 g)
to
Water (75 mL)
, stir well, and let sit for 5 minutes.
Step 3
Add
Carrots (4)
to the bowl of a food processor, pulse 10-15 seconds, or until carrots are chopped fine.
Step 4
Add
Gluten-Free Rolled Oats (150 g)
,
Chickpea Flour (70 g)
,
Medjool Dates (130 g)
,
Refined Coconut Oil (60 mL)
,
Apple Sauce (70 g)
,
Pure Maple Syrup (60 mL)
, flax eggs,
Distilled White Vinegar (15 mL)
,
Baking Soda (5 g)
,
Ground Cinnamon (3 g)
, and
Salt (1 pinch)
. Process another 20 seconds or until all ingredients are well combined.
Step 5
Divide batter among 12 muffins, top with
Walnuts (to taste)
,
Raisins (to taste)
, and
Vegan Chocolate Chips (to taste)
and bake 17-18 minutes.
Step 6
Allow to cool for 5 minutes, then remove and enjoy or store in an airtight container.
