Fruit Explosion Carrot Muffins

Name: Fruit Explosion Carrot Muffins
Total time: 1200 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 cup Each rhubarb washed and cut, strawberries, green apples peeled, mangos. (Can be fresh or frozen); 1 Vanilla bean scrapped then throw the pod in the pot; 1 Lemon zested and squeezed; 1/4 cup Chia seeds (optional I ground half of them in coffee grinder); 1/2 cup Large flake gf oats; 1/2 cup Quinoa flakes; 1 cup Almond pulp (wet from mylking) or almond flour; 1/2 tsp Baking soda; 1 1/2 tsp Baking powder; 1/4 tsp Sea salt; 1 tbsp Pumpkin pie spice; 1 tsp Vanilla; 1/4 cup Honey or maple syrup; 1/4 tsp Stevia or more to your preferred sweetness; 2 Bananas; 2 tbsp Ground flax mixed with 1/4 cup water or 2 eggs; 2 tbsp Chia seeds; 1/2 cup Your choice natural nut or seed butter; 1 cup Carrot pulp from juicing (or peeled and grated); 1/4 cup Coconut; 1 cup Fruit spread (best if cooled) divided, 1/2 cup into batter; 1/4 cup Hemp hearts; 1 tbsp Coconut sugar; 1 tsp Cinnamon

Sarah Wright @cook_2967019

What do you do when you have tons or rhubarb, left over carrot pulp from juicing and almond pulp from mylking. Make blender muffins. These muffins are very adaptable , so get creative. The are loosely based on this recipe: http://www.runningwithspoons.com/2015/03/11/flourless-morning-glory-muffins/

Fruit Explosion Carrot Muffins

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Sarah Wright @cook_2967019

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Ingredients

20 mins

12 servings

Chia fruit spread: add to a pot
2 cupEach rhubarb washed and cut, strawberries, green apples peeled, mangos. (Can be fresh or frozen)
1Vanilla bean scrapped then throw the pod in the pot
1Lemon zested and squeezed
1/4 cupChia seeds (optional I ground half of them in coffee grinder)
In a blender add:
1/2 cupLarge flake gf oats
1/2 cupQuinoa flakes
1 cupAlmond pulp (wet from mylking) or almond flour
1/2 tspBaking soda
1 1/2 tspBaking powder
1/4 tspSea salt
1 tbspPumpkin pie spice
1 tspVanilla
1/4 cupHoney or maple syrup
1/4 tspStevia or more to your preferred sweetness
2Bananas
2 tbspGround flax mixed with 1/4 cup water or 2 eggs
2 tbspChia seeds
1/2 cupYour choice natural nut or seed butter
Fold in:
1 cupCarrot pulp from juicing (or peeled and grated)
1/4 cupCoconut
1 cupFruit spread (best if cooled) divided, 1/2 cup into batter
Cinnamon sugar topping
1/4 cupHemp hearts
1 tbspCoconut sugar
1 tspCinnamon

Cooking Instructions

20 mins

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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Sarah Wright @cook_2967019

on June 04, 2015 16:19

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