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Flourless Carrot Cake Muffins

March 9, 2017

 

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

 

Serves: 12 servings, 1 cupcake each

Ingredients

  • 1 (15 oz.) can garbanzo beans, drained, rinsed

  • 3 large eggs

  • ½ cup pure maple syrup

  • 1 cup Shredded Carrot

  • 1 tsp. baking soda

  • 3 Tbsp. coconut oil, melted

  • 1 tsp. Cinnamon

  • 1 tsp. Ginger

  • ½ tsp. Nutmeg

  • ⅓ cup raisins

Instructions

  1. Preheat oven to 350° F.

  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.

  3. Place garbanzo beans, eggs, maple syrup, baking soda, coconut oil, and spices in blender or food processor; cover. Blend until smooth.

  4. Fold in the shredded carrot and raisins.

  5. Divide batter among 12 prepared muffin cups.

  6. Top each muffin with about four chocolate chips; push into batter.

  7. Bake for 18-20 minutes, or until toothpick inserted in center comes out clean.

  8. Cool completely and enjoy!

 

 

 

 

 

 

 

 

 

 

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