BALANCE Carrot Muffins

Recipe is Vegan + Gluten-Free

INGREDIENTS

• 1 chia or flax egg (see directions) 
• ¾ cup brown sugar 
• ¾ cup applesauce 
• 1/3 cup coconut oil 
• 2 tsp lemon juice 
• 2 cups oat flour 
• ½ cup almond flour 
• 1 tsp baking soda 
• 1½ tsp baking powder 
• Pinch of sea salt 
• 1½ tsp cinnamon 
• ¾ tsp ground ginger 
• ¼ tsp ground cloves 
• ¼ tsp ground nutmeg 
• 2 cups grated carrots 
• ½ cup chopped walnuts 
• A mix of seeds + coconut flakes, for topping 
• 2 tbsp BALANCE 4 Mushroom Blend

DIRECTIONS

1. To prepare a chia (or flax egg) - add 1 tbsp chia / flax to a bowl + 3 tbsp water + let sit for 5 minutes. 
2. Preheat oven to 350 degree F. Grease a standard 12 muffin tin with a tiny bit of coconut oil OR line with parchment cup liners. 
3. In a bowl mix together sugar, applesauce, coconut oil, lemon juice + chia egg. Whisk vigorously with a hand whisk. 
4. Sift in oat flour, almond flour, salt, spices, baking powder, baking soda + BALANCE. Mix well. 
5. Fold in grated carrots + chopped walnuts. 
6. Spoon the batter evenly. Top with a mixture of sesame, sunflower, pumpkin seeds + some coconut flakes. 
7. Bake for 40-45 min or until a toothpick comes out clean. Let them cool for 5 minutes, then transfer to a cooling rack. Store in an airtight container. 

Enjoy!