Flourless Carrot Cake Muffins
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 12 servings, 1 cupcake each
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
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
Place garbanzo beans, eggs, maple syrup, baking soda, coconut oil, and spices in blender or food processor; cover. Blend until smooth.
Fold in the shredded carrot and raisins.
Divide batter among 12 prepared muffin cups.
Top each muffin with about four chocolate chips; push into batter.
Bake for 18-20 minutes, or until toothpick inserted in center comes out clean.
Cool completely and enjoy!