Carrot Ginger Chocolate Chip Muffin Squares

Check out these amazing muffin squares! Sometimes I’m too lazy to scoop out individual muffins. A 9×13 is a great way to bake, and you can cut the squares as large or as small as you like!

Carrot Ginger Chocolate Chip Muffin Squares

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Wet Ingredients
3 cups grated or chopped carrots
1 1/2 c apple sauce
1/2 c maple syrup, agave or honey
1 c water
1/2 c coconut flakes
1 inch fresh ginger (or 1 t)
1 inch fresh turmeric (or 1 t)
1 t vanilla
2 T lemon juice

In small bowl
4 chia eggs (1 T chia seeds + 3 T water = 1 egg)

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Dry ingredients
Combine in large bowl
3 c oat flour
1 1/2 brown rice flour
2 t baking soda
1 t baking powder
1 t sea salt
1 t cinnamon
1 t cardamom
1 t nutmeg
1 bag chocolate chips (I like enjoy life minis)

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Combine wet ingredients, chia eggs and dry ingredients. Pour into greased or parchment paper lined 9×13 pan. Bake @350 for 35-45 minutes, or until done.

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Enjoy!!

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