Healthy + Vegetable Packed Carrot Cake Muffins (Vegan Option)

Muffins are an amazing way to get nutrient dense foods in one big swoop. I love getting new muffin recipes..the best thing about muffins is that you can pack a ton of healthy and nourishing ingredients in them. Even the pickiest of eaters are more likely to eat a muffin that’s filled with foods they wouldn’t normally eat separated. I have home made muffins on hand almost every week for my entire family to grab on the go. They make for the easiest breakfast during busy school mornings and they are a food that is well loved by my Baby. He gobbles them up! I like to play around with recipes and this is a mix of a few of my own recipes and one that my friend gave to me recently. It’s a spin on carrot cake, my absolute favourite.

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Dry Ingredients

• 3 Cups Almond Flour
• 4 Tbsp Hemp Hearts
• 2 Tsp Cinnamon
• 2 Tsp Nutmeg
• 1 Tsp Baking Soda
• 2 Tsp Baking Powder
• 1/2 Tsp Salt

Wet Ingredients

• 3 Tbsp Ground Flax (mixed with 6 Tbsp filtered water and set aside to gel)
• 1/3 Cup Liquified Coconut Oil
• 1/2 to 1 Cup Maple Syrup (sweetness desired)
• 2 Large Eggs (can substitute for 1 extra Tbsp of flax mixed with 2 Tbsp water for vegan option)
• 1 Tsp Vanilla
• 2 Cups Shredded Zucchini (Best with Food processor)
• 2 Cups Shredded Carrot (Best with Food Processor)

Directions

To keep this simple, all you have to do is:

1. Mix dry ingredients in one bowl
2. Mix wet ingredients in separate bowl
3. Combine Wet and Dry ingredients slowly while using a blender (I use a kitchen aid hand blender)
4. Pour the mixture into muffin tins
5. Cook at 350 degrees for 25 minutes
6. Allow them to cool, this recipe creates a very moist muffin so it requires setting time before enjoying.
7. Enjoy!

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