| 12 | 50 | 194 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 30 min | 12 |
| 2 cup | Spelt flour |
| 1/4 cup | Walnuts (ground) |
| 1 tsp | Baking soda |
| 1/2 tsp | Himalayan sea salt |
| 3/4 tsp | Ginger, ground |
| 1/2 cup | Blackstrap molasses |
| 1/3 cup | Coconut oil (melted ) |
| 1/2 cup | Almond milk, unsweetened |
| 2 tbsp | Chia seeds, ground |
| 6 tbsp | Water |
| 1/2 tsp | Vanilla extract, pure |
| 1 cup grated | Carrots |
Preheat oven to 350°F and line a muffin tin with liners or grease with coconut oil.
Grind chia seeds and add water to make a chia egg. Mix and set aside to gel for 5 minutes.
Mix spelt flour, ground walnuts, baking soda, salt and ginger together in a large bowl.
In a small bowl mix blackstrap molasses, melted coconut oil, almond milk, chia eggs and vanilla.
Add the wet mixture to the dry mixture and mix until incorporated.
Fold in the carrot pulp until just mixed.
Spoon the muffins mixture into the muffin tin until ¾ full and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
| Grain | 1.1 |
| Meat Alternative | 0.1 |
| Vegetables | 0.1 |
