Love Freely, Laugh Genuinely, Eat Colorfully

Ginger Carrot Muffins


5 large multi color carrots (or one color if you prefer), shredded

1/4 c shredded unsweetened coconut

2 Tbsp Bee pollen

1 Tbsp raw local honey

Vegan Chocolate

1 tsp coconut butter

1 tsp hemp seeds

2 tsp chia seeds

1 tsp fresh shredded ginger

1 c coconut milk

1/2 tsp pink himalyan salt

1 Tbsp Vanilla bean powder

1 c buckwheat flour

1 c coconut flour

1 tsp baking soda

3 tsp ground cinnamon

1/4 cup organic virgin coconut oil

1/2 c pureed pumpkin

1/2 c chopped walnuts

1/2 cup chopped hazelnuts


Use a food processor to shred carrots and ginger or a grater

Preheat oven to 350 degrees

Combine all wet ingredients in a bowl (add in shredded carrots and ginger last)

Combine all dry ingredients in a bowl (keep out the bee pollen, chocolate, and shredded coconut flakes)

In a large mixing bowl transfer all wet ingredients and slowly fold/mix in dry ingredients

(Use a kitchen aid mixer to mix, if possible)

Mix for 2 minutes

Place cupcake parchment holders in cupcake pan

Place batter in each cupcake pan and sprinkle cinnamon on top of each

Bake for 25-35 minutes (checking periodically to see if the mixture is cooked through--use a toothpick), or until slightly brown

Let cool for 10 minutes

While cooling, melt 1/4 c of vegan chocolate and then lightly drizzle over each cupcake

While the chocolate is still warm, top each muffin with bee pollen and crushed coconut flakes