These cute little mini muffins are healthy AND they taste amazing! I used a mini muffin tray, you can use regular, mini, loaf tin, whatever floats your boat. They are pretty quick and easy to make and they are delicious! I kept them in the fridge and the next day they were even better!! The cold kept them moist and refreshing in a way! Definitely making these babies again!!
As always, they are Gluten free, vegan and refined sugar free. I use stevia as a sweetener mostly but there is also xylitol and dates!
As always, they are Gluten free, vegan and refined sugar free. I use stevia as a sweetener mostly but there is also xylitol and dates!
Before you start anything, you need to make tour flax egg and chia pudding!! The flax eggs are each made up of 1 tsp flax meal and 3 tsp of water. I made 3 all together. 3 tsp of flax meal, 9 tsp of water. Mix it together in a small bowl or cup and let it sit in the fridge for at least 30 minutes. At the same time mix 2 tsp chia seeds with 2/3 cup [167mL] of water and stir. You can re-stir both mixtures a few times ever 5 minutes. I left both in the fridge for 1 hour. This is them finished:
 You can mix your dry ingredients in a bowl: - 1 cup oat flour (GF Oats in a blender) - 1 cup almond flour - 1 tsp baking soda - 1 tsp baking powder - 2 tsp cinnamon - 1 tsp all spice - 2 tsp stevia - 1 tsp xylitol - 3 tbsp shredded coconut  |  And wet ingredients separately in a blender: - 15 natural dates (pit yourself) - 1 cup of almond milk - 2 large carrots - 2 tsp coconut oil  |
Mix your chia and flax mixtures into the wet ingredients and then mix wet with dry!
I ended up adding a few frozen blueberries to the mix but you can add whatever you want! Raisins, dark chocolate chips, dried cherries, walnuts.. or nothing!!! Spoon into the (coconut oiled) cups and bake at 350 for 25 minutes! Cool and ENJOY!!
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