Be healthy … mind – body – spirit

Breakfast Muffins

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Although I’ve called these Breakfast Muffins, they can of course be eaten at any time of day! They make a great afternoon snack too as they will fill you up but won’t spike your blood sugar.

Ingredients:

Wet ingredients

5 eggs

2 tsp pure vanilla extract

1/3 cup of maple syrup

2 cups of chopped carrots (approx. the size of a baby carrot)

Dry Ingredients

1/2 cup almond flour / meal

1/3 cup brown rice flour

1 tsp cinnamon

1/2 tsp baking soda (preferably non aluminum)

1/2 tsp nutmeg

1 tsp cacao powder

1/4 cup chopped raw cashews or raw almonds or raw pecans (your choice!)

1/4 cup raw pumpkin seeds

1/3 cup of blueberries or raspberries (if using raspberries cut in half so they spread throughout the mixture/muffins)

Hemp hearts for sprinkling.

Directions:

1. Put eggs, vanilla and maple syrup into a blender. Blend.

2. Add the chunks of carrots to the blender and blend until chopped into small pieces. Be careful not to puree.

3. In a separate bowl, add almond flour, brown rice flour, cinnamon, baking soda, nutmeg, and cacao.

4. Pour wet mixture over dry mixture. and mix by hand with a spoon or spatula.

5. Add nuts and berries to the mixture.

6. Spoon batter into muffin papers / tins until full.

7. Sprinkle hemp hearts on each muffin.

8. Bake at 350 for 30 to 35 minutes. Keep an eye on them.

9. ENJOY!

4 Responses to “Breakfast Muffins”

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