How to Cook Delicious Fruit Explosion Carrot Muffins

Fruit Explosion Carrot Muffins.

You can cook Fruit Explosion Carrot Muffins using 28 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Fruit Explosion Carrot Muffins

1. It's of Chia fruit spread: add to a pot.
2. You need of Each rhubarb washed and cut, strawberries, green apples peeled, mangos. (Can be fresh or frozen).
3. Prepare of Vanilla bean scrapped then throw the pod in the pot.
4. Prepare of Lemon zested and squeezed.
5. You need of Chia seeds (optional I ground half of them in coffee grinder).
6. You need of In a blender add:.
7. You need of Large flake gf oats.
8. It's of Quinoa flakes.
9. It's of Almond pulp (wet from mylking) or almond flour.
10. It's of Baking soda.
11. You need of Baking powder.
12. You need of Sea salt.
13. You need of Pumpkin pie spice.
14. It's of Vanilla.
15. It's of Honey or maple syrup.
16. You need of Stevia or more to your preferred sweetness.
17. Prepare of Bananas.
18. You need of Ground flax mixed with 1/4 cup water or 2 eggs.
19. You need of Chia seeds.
20. It's of Your choice natural nut or seed butter.
21. Prepare of Fold in:.
22. It's of Carrot pulp from juicing (or peeled and grated).
23. Prepare of Coconut.
24. You need of Fruit spread (best if cooled) divided, 1/2 cup into batter.
25. You need of Cinnamon sugar topping.
26. It's of Hemp hearts.
27. You need of Coconut sugar.
28. It's of Cinnamon.

Fruit Explosion Carrot Muffins instructions

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..