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Carrot Muffins

Remember the good times way back when you mother used to make you those carrot muffins? Enjoy the protein-packed version of those tasty treats extra vegan goodness!


  • 1 cup of coconut cream
  • 1/2 cup applesauce
  • 1/2 cup brown sugar
  • 1/2 cup of melted coconut oil
  • 5 ml liquid vanilla
  • 1 cup quinoa flour
  • 1 cup brown rice flour
  • 1 C. Cannelle tea
  • 1/2 c. Nutmeg Tea
  • 1/2 c. Clove clove
  • 2 c. Baking powder
  • 1 c. Of baking soda
  • 1 to 2 servings of vanilla protein
  • 2 cups finely grated carrots
  • 1/3 cup currants grapes


  1. Preheat oven to 325 ° F.
  2. With a stand mixer or in a bowl, mix coconut cream, coconut oil, brown sugar, applesauce and vanilla.
  3. In another bowl, mix the flour, spices, protein, baking soda and baking powder.
  4. Using a wooden spoon, add the flour mixture to the coconut cream mixture until the mixture is homogeneous.
  5. Incorporate carrots and raisins without stirring.
  6. Fill 12 muffin cups with paper moulds.
  7. Bake in the oven for 25 minutes.

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