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Before you jump to Fruit Explosion Carrot Muffins recipe, you may want to read this short interesting healthy tips about Treats that give You Power.
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We hope you got benefit from reading it, now let’s go back to fruit explosion carrot muffins recipe. You can have fruit explosion carrot muffins using 28 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Fruit Explosion Carrot Muffins:
- Get Chia fruit spread: add to a pot
- Get Each rhubarb washed and cut, strawberries, green apples peeled, mangos. (Can be fresh or frozen)
- Get Vanilla bean scrapped then throw the pod in the pot
- Prepare Lemon zested and squeezed
- Take Chia seeds (optional I ground half of them in coffee grinder)
- Use In a blender add:
- Provide Large flake gf oats
- Prepare Quinoa flakes
- Provide Almond pulp (wet from mylking) or almond flour
- You need Baking soda
- You need Baking powder
- You need Sea salt
- Use Pumpkin pie spice
- Use Vanilla
- You need Honey or maple syrup
- Get Stevia or more to your preferred sweetness
- Use Bananas
- Take Ground flax mixed with 1/4 cup water or 2 eggs
- Get Chia seeds
- Get Your choice natural nut or seed butter
- Take Fold in:
- Provide Carrot pulp from juicing (or peeled and grated)
- Provide Coconut
- Provide Fruit spread (best if cooled) divided, 1/2 cup into batter
- Get Cinnamon sugar topping
- Take Hemp hearts
- Get Coconut sugar
- Use Cinnamon
Steps to make Fruit Explosion Carrot Muffins:
- 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.
- 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.
- In blender throw all the muffins ingredients except the fold ins and blend. It doesn't have to be completey smooth.
- 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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