recipes

What you’ll need:

• ½ c coconut oil, softened
• ½ c coconut sugar
• 1 jar Beech-Nut banana
• 1 jar Beech-Nut carrots
• 2 carrots, grated
• 2 flax eggs, beaten
• 1 c all-purpose gluten-free flour
• 1 t chia seeds (boiled or soaked)
• ½ c gluten-free oat bran
• 1 t baking soda
• 1 t pumpkin pie spice
• ½ t salt

Prep Time: 15 minutes | Cook Time: 15-20 minutes | Servings: 12 servings

Directions:

Preheat oven to 375°F and prepare muffin tins with grease or paper liners. Boil or soak chia seeds in water until they are soft and create a gel or paste-like consistency.

In a bowl, cream together coconut oil and coconut sugar. Then, add additional wet ingredients (including the chia seeds). In a separate bowl, mix dry ingredients.

Combine both bowls, but don’t overmix. Spoon the batter into tins and bake for 15-20 minutes.