Chocho Carrot Muffins

We're big fans of this muffin recipe by Unique Hammond, a holistic nutritionist, which includes Chocho and carrots.

INGREDIENTS

⅔ cup olive oil

3 eggs

1 ½ cup flour (Unique Hammond uses almond flour as her base flour)

½ cup Mikuna Chocho Superfood Protein powder

1 tsp. baking soda

1 tsp. allspice

1 tsp. nutmeg or cardamom

½  tsp. sea salt

2 tsp. vanilla

3 ½ cups grated carrots

1 cup chopped pecans or your preferred nut 

Optional Sweetener: You can use 2 tbsp of maple sugar. The sugar will equal 18 grams. Split between 12 cupcakes that would be 1.5 sugar per cupcake. 

Optional: Blueberries

 

METHOD

  1. Preheat the oven to 350 degrees. 
  2. Grease and flour muffin tins or use recyclable cupcake paper liners.
  3. Roughly chop nuts.
  4. Grate carrots and drain juice.
  5. Mix eggs and oil in a bowl and then beat in carrots and nuts. 
  6. Sift flour, spices, and baking soda into the wet mixture. 
  7. Put mixture into muffin tins and cook for 30-35 min or until a toothpick comes out clean. 
  8. Let muffins cool then enjoy. 

 

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