Nourishing carrot cake muffins

These carrot cake muffins are gluten free, nutrient-dense and full of healing goodies for a postpartum mama. They make the perfect nourishing one handed snack for a new mama or a great lunch box filler for your mini from about 8 months and after they have been introduced to the almond and egg allergens.

Serves: 18 mini muffins

Ingredients:

• 3 carrots (grated)

• 2 cups of almond meal

• 3 eggs

• 6 medjool dates

• 1/2 cup coconut oil

• 1/4 cup hemp seeds

• 1/4 cup desiccated coconut

• 1 tsp vanilla essence

• 2 tsp GF baking powder

• 2 tsp cinnamon

• 2 tsp ground ginger

• 1/2 tsp ground cardamon

• 1/4 cup collagen powder (OPTIONAL but extra nourishing)

Method:

Preheat the oven to 200°C. Boil some water, place the dates in a bowl and cover with boiling water for a few minutes. Drain the water and mash with a fork. Mix everything together. Spoon into mini muffins moulds and bake for 18-20 minutes (until the middle is cooked through). Enjoy!