Chai Carrot Pear Muffins – Vegan & Gluten Free

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Marla Meridith


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1 cup Gluten Free Oat Flour or Quinoa Flour

1 cup blanched Almond Flour

3/4 teaspoon Baking Soda

3/4 teaspoon fine Sea Salt

1/8 teaspoon ground Cardamom

1/2 teaspoon ground Cinnamon

1 cup Chai Carrot Pear Sauce

1 cup light Unsweetened Coconut Milk

2 tablespoons unrefined Coconut Oil, melted

1 teaspoon Almond or Vanilla Extract

3-4 droppers full of Vanilla Stevia Drops Adjust to taste

1 large Carrot, peeled and finely shredded

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