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Desserts

Carrot Cake Hemp Muffins

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Ingredients
  • 1 cup brown rice flour
  • 1/3 cup Manitoba Harvest hemp hearts
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 cup shredded carrots
  • 2 eggs, whisked (see vegan option below!)
  • 1/2 cup maple syrup
  • 1 tbsp. melted coconut oil
  • 1/2 cup raisins, soaked in hot water for 10 min & drained
Instructions
  1. Preheat oven to 350°F (180°C). Grease a muffin tin or line with paper cups.
  2. In a large bowl, mix dry ingredients (flour, coconut, hemp, baking powder/soda, spices).
  3. In a separate bowl, combine the wet ingredients (carrots, eggs, maple syrup, coconut oil, raisins).
  4. Mix the wet and dry ingredients together, then scoop into muffin cups (fill ¾ full).
  5. Bake 15-18 min until golden. Let cool & enjoy!
  6. Store in the fridge for up to 5 days or freeze for 3 months.
Notes

Egg-Free? No problem! Soak 2 tbsp. ground flaxseed in 4 tbsp. water for 15 min until gel-like, then use in place of eggs.

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