Flourless Carrot Cake Muffins

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 12 servings, 1 cupcake each

Ingredients

• 1 (15 oz.) can garbanzo beans, drained, rinsed

• 3 large eggs

• ½ cup pure maple syrup

• 1 cup Shredded Carrot

• 1 tsp. baking soda

• 3 Tbsp. coconut oil, melted

• 1 tsp. Cinnamon

• 1 tsp. Ginger

• ½ tsp. Nutmeg

• ⅓ cup raisins

Instructions

1. Preheat oven to 350° F.

2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.

3. Place garbanzo beans, eggs, maple syrup, baking soda, coconut oil, and spices in blender or food processor; cover. Blend until smooth.

4. Fold in the shredded carrot and raisins.

5. Divide batter among 12 prepared muffin cups.

6. Top each muffin with about four chocolate chips; push into batter.

7. Bake for 18-20 minutes, or until toothpick inserted in center comes out clean.

8. Cool completely and enjoy!