Roasted Carrot Poppy Seed Muffins

Roasted Carrot Ingredients:

3 cups carrot pulp (from juicing)

pinch salt

1 teaspoon cinnamon

1 tablespoon agave

5 tablespoons olive oil

1 tablespoon turbinado sugar

1/2 cup orange juice

1/2 cup almond milk

Roasted Carrot Method:

*Preheat oven to 375 degrees F. Mix all ingredients except juice and milk and add to a large glass baking dish. Cover with foil. Bake 40 minutes, stirring twice. Add juice and milk. Stir. Bake 20 additional minutes, stirring once. Let cool, covered in oven.

Muffins Ingredients:

3 cups flour

2 tablespoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup brown flax seeds

1/4 cup poppy seeds

1/4 cup brown sugar

1/4 cup molasses

1/4 cup agave

3 eggs

cooked carrot pulp (see above)

3/4 cup coconut oil

1/2 teaspoon vanilla (or almond) extract

1 1/2 cup almond milk

sliced almonds and turbinado sugar (for topping)

Muffins Method:

*Preheat oven to 350 degrees F. Prep muffin tins with liners. Mix flour, baking powder, baking soda, salt, flax seeds, poppy seeds, nutmeg, and cinnamon. Set aside.

*Beat agave, brown sugar, molasses, and coconut oil. Add eggs and carrot pulp. Beat until fully incorporated. Add 1/2 of dry mixture. Mix completely. Add 1/2 of almond milk (3/4 cup). Mix completely. Add remaining dry mixture. Mix completely. Add remaining almond milk. Mix completely.

*Add mixture to prepped muffin tin. Top with almonds and sprinkle lightly with sugar. Bake 20-25 minutes. Enjoy! :D