Carrot and Hemp Breakfast Muffins

Breakfast

Carrot and Hemp Breakfast Muffins

By Kylie McCarthy – Advanced Diploma of Nutrition
Published: February 28, 2013

Ingredients:
2 cups Hemp flour
3/4 cups xylitol
2 teaspoons baking soda
4 teaspoons Cinnamon
1/2 teaspoon Himalayan Rock salt
3/4 cup Coconut Oil
3 medium carrots, shredded
2 medium apples, shredded
1/3 cup pecans, chopped
3 teaspoons vanilla powder
1/3 cup hemp seeds
1/4 cup flax seed
3 eggs
1 cup Coconut milk

Directions:

Mix all dry ingredients in a food processor allowing the flax seed to be broken up and bruised a bit. Put in a separate mixing bowl.
Place all wet ingredients in the food processor and mix well.
Once blended, place wet ingredients into your bowl together with dry ingredients and combine together with spatula.
Bake on 375 in cupcake liners for about 15-20 minute.