Vegan Grain Free Carrot Cake Breakfast Muffins

I usually enjoy a savory breakfast of greens and eggs on weekday mornings, but every once in a while, I miss the latte and muffin breakfast I used to have a long time ago. When I get nostalgic for a sweet breakfast, I usually bake these great grain-free vegan carrot cake muffins. This recipe was inspired by this post from Gluten-Free Dish. I've made these mini-carrot cakes countless times and they are always a huge a hit!

I substitute hazelnut meal for the pecan meal and don't add the additional pecans at the end. Also, I like to add the puree of two ripe pears and substitute that for half of the applesauce. I have to say that this recipe is simply brilliant and I really hope you take the time to make it.

I'm going to be enjoying one of these with a decaf chai latte made with homemade hempseed milk tomorrow morning! Can't wait!

Carrot Cake Breakfast Muffins 
(inspired by Gluten-Free Dish)
Ingredients: Makes 12 muffins
5 Tablespoons chia seed ground & 6 Tablespoons water 
1/4 cup unsweetened apple sauce
1/4 cup pear sauce (2 ripe pureed pears)
15 drops stevia liquid
3 Tablespoons raw organic honey
1/3 cup coconut oil
1 tablespoon raw apple cider vinegar
1 tsp The Spice House Apple Pie Spice
1 teaspoon baking soda
1 1/2 teaspoon baking powder (corn & aluminum free)
1 1/2 cup hazelnut meal
1/2 cup coconut flour
1 1/2 cups carrot juice pulp (3 large carrots juiced)
1/2 cup organic raisins


Process:
1. Mix chia seeds with water and let stand for 10 minutes


2. Then add apple & pear sauce, apple cider vinegar, stevia, honey, oil and spices

3. Using a mixer, mix well


4. Then add, baking soda, baking powder, hazelnut meal, coconut flour, carrots and raisins to the bowl

 5. Mix well


6. Then scoop a little more than 1/4 cup into muffin cups

7. Bake for 15-18 minutes at 350 degrees.


8. Turn off oven and let rest for 10 minutes

9. Remove from oven and let rest for another 10 minutes

10. Enjoy!