Guests will love waking up to freshly-baked muffins. These are made with sprouted kamut flour, which happens to be gluten-free. I shredded the carrots instead of grating them for a bit more texture. Flax seeds and hemp seeds add a bit of nutrition. These muffins come out nice and fluffy.
MAKES 12 MUFFINS
PREHEAT OVEN 350ºF… MIX DRY INGREDIENTS
2 CUPS kamut flour
1 TB ground flax seeds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
In a large bowl, sift dry ingredients together.
GET YOUR MIXER… MIX WET INGREDIENTS
3/4 CUP coconut-canola oil
1 CUP maple syrup
1/2 CUP yogurt
1/2 CUP applesauce
3 large eggs
1 1/2 tsp vanilla extract
On medium speed, combine the oil and maple syrup for about 2 min. Add yogurt, applesauce, mix 1 min. Add eggs one at a time with mixer running, add vanilla, mix till incorporated.
By hand, add the wet ingredients to the dry ingredients, do not over-mix.
ADD TEXTURE… BAKE
2 CUPS carrots, shredded
1/2 CUP hemp seeds
3/4 CUP walnuts, chopped, toasted
Fold ingredients into the mix. Pour mixture into the paper chef cupcake liners. Bake for about 35 min, till an inserted toothpick comes out clean.