Savoury Carrot Muffins

2 cups hot water
1/4 cup extra virgin coconut oil

1 tsp sea salt
black pepper
1/4 cup ground chia
1/4 cup ground flax
1 cup ground shredded coconut
1/2 cup ground hemp hearts
1 cup ground pumpkin seeds

4 eggs

1/2 tsp baking soda

2 tbsp sweet potato flour (optional)

2 cups shredded carrot



directions:

1. combine the ingredients in the order listed
2. scoop into lined muffin cups (or silicone muffin cups)
3. bake at 345 for 45 minutes or until they spring back a little when gently nudged
4. makes 24 muffins!

I left these plain so they could be made into little sandwiches with almond butter or with cheese, but if you want to eat them by themselves, go for some oregano, rosemary, chili powder, or whatever rocks your boat.