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Ginger Carrot Muffins (Pumpkin or Blueberry/Banana)
Prep Time
15 minutes
Prep Notes
Preheat oven to 350 degrees. Line muffin tins with baking cups.
Cooking Time
25-30 minutes
Yields
12 muffins
Ingredients
1 Tbsp ground chia seeds
3 Tbsp water
3/4 cup almond meal
3/4 cup rolled oats
1/4 - 1/2 cup of gluten free flour (I use oat flour)
1/4 tsp salt
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/4 cup of maple syrup
1/2 cup of applesauce
2 Tbsp coconut oil, melted
Mix-ins
1 Tbsp shredded fresh ginger
3/4 cup shredded carrot
1/4 cup raisins
Directions
In medium bowl, Whisk chia seeds and water, let stand for 5 minutes.
In a separate bowl, mix almond meal, rolled oats, salt, turmeric, baking soda, and baking powder.
Add the maple syrup, applesauce, coconut oil to the chia seeds and whisk with a fork until well combined.
Mix in the shredded ginger and carrot. Add the dry ingredient to the wet and mix together, then fold in the raisins.
Place in 12 muffins cups bake for 25- 30 minutes, or golden brown.
Notes
You can also used canned pumpkin or a blend of blueberries/banana/1/2 avocado (I remove apple sauce and just use this blend 1 1/4 cups) instead of carrots and ginger. I love the different options for different seasons!!
Credit
Book: everyday Ayurveda cooking for a calm, clear mind, 100 Simple Sattvic Recipes by Kate O’Donnell