Hello my little Greenbeans!! Happy Friday to all of you!!
After I woke up this morning I went to make a smoothie but when I went to drink it I realized I just wasn't in the mood! Since I was off from work I decided to take some of the spare time I have and get my butt in the kitchen and make some magic! Let me just tell you these muffins are more than I had expected when I decided I wanted to create something "new." Originally they were just going to be carrot muffins but then I saw a lonely apple and a huge chunk of ginger so I figured, "why not?!" Those three flavors taste great in a juice, why not a muffin?! So I got to working and I am thrilled to share with all of you my newest creation!
Carrot, Apple and Ginger Muffins (Gluten free, refined-sugar free, and mostly vegan)-Makes 12 muffins
1 1/2 cup shredded Carrots
3/4 cup shredded Apple (approx. 1 golden crisp apple with skin peeled off)
2 tbsp. of fresh ginger finely chopped
1 tbsp. of vanilla extract
1 cup of almond milk
1/3 cup of local honey or maple syrup
1/3 cup of Dates soaked in water (Nectar of the Gods.. if you don't want to use the dates just add more honey)
1/2 cup of melted coconut oil
1 1/4 cup of Gluten-Free All Purpose Flour (I used Bob's Red Mill)
3/4 cup of garbanzo bean flour
1/2 cup of ground flax seed
2 tsp. of baking powder
2 tsp. of baking soda
1 tsp. of xanthum gum
2 tsp. of pumpkin pie spice
1 tsp. of salt
Preheat the oven to 325 Degrees.
Mix all the wet ingredients together (The first 8 ingredients). In a separate bowl mix the remaining (dry) ingredients together and then combine ingredients until well incorporated. Divide the batter evenly between 12 muffin tins that are either greased with coconut oil or use paper liners. Bake for approx. 30 minutes and then set out to cool before serving.
I hope you all take the time to try these muffins! They are perfectly sweet, moist and spicy!
Green Hugs and Kisses