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As soon as you understand the basics of cooking, it can be such a releasing and compensating experience to develop a just delicious meal or baked item. The scents in your home as well as the faces of individuals who you share it with are priceless. We hope this Fruit Explosion Carrot Muffins recipe will certainly provide you some concept for you to come to be an amazing chef.

Prepare Chia fruit spread: add to a pot.
Provide Each rhubarb washed and cut, strawberries, green apples peeled, mangos. (Can be fresh or frozen).
You need to prepare Vanilla bean scrapped then throw the pod in the pot.
You need to prepare Lemon zested and squeezed.
You need Chia seeds (optional I ground half of them in coffee grinder).
You need to prepare In a blender add:.
Prepare Large flake gf oats.
Provide Quinoa flakes.
Provide Almond pulp (wet from mylking) or almond flour.
You need Baking soda.
You need Baking powder.
Prepare Sea salt.
Provide Pumpkin pie spice.
Prepare Vanilla.
You need to prepare Honey or maple syrup.
Use Stevia or more to your preferred sweetness.
Prepare Bananas.
Provide Ground flax mixed with 1/4 cup water or 2 eggs.
You need to prepare Chia seeds.
Provide Your choice natural nut or seed butter.
Prepare Fold in:.
Use Carrot pulp from juicing (or peeled and grated).
You need Coconut.
Use Fruit spread (best if cooled) divided, 1/2 cup into batter.
Provide Cinnamon sugar topping.
You need to prepare Hemp hearts.
Prepare Coconut sugar.
Provide Cinnamon.

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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