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@momentsofdi_ Vegan, Carrot, Raspberry Tigernut Flour Muffins


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Serves 6-8 Muffins


  • Simply add the wet ingredients into the dry ingredients (except the coconut)
  • Divide into lined muffin trays, I use a large ice cream scoop to keep them equal
  • Top with crumbled walnuts and coconut
  • Bake at 180C for 45 minutes, depending on your oven. I drizzled the muffins with Organic Maple Syrup from the @sourcebulkwholefoods

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