Fuel to go Muffins

These muffins are my go to! They are loaded with healthy ingredients like seeds, apple, zuccini and carrot. They are gluten-free and dairy-free as well. Enjoy!

Ingredients:

• 1 cup all purpose baking gluten-free flour
• 1 cup almond flour
• 1 Tbls cinnemon
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup shredded coconut
• 1/2 cup dried fruit (cranberries/blueberries/cherries)
• 1 cup grated carrots
• 1 cup grated zuccini
• 1 apple grated
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1/4 cup chia seeds
• 1/4 cup hemp seeds
• 3 eggs
• 1/2 coconut oil melted
• 1 tsp vanilla
• 1/2 cup pure maple syrup

Instructions:

1. Mix together flour, cinnamon, baking powder and salt in a large bowl.
2. Add dried fruit, coconut, seeds, dried fruit, apple, zuccini and carrot. Stir to combine.
3. In a separate bowl whisk eggs with oil, vanilla, and pure maple syrup.
4. Combine this mixture with dry ingredients and blend well. This will be very thick.
5. Fill 12-18 muffin baking cups heaping full.
6. Bake at 350 degrees for 30 minutes. Tops nicely browned and crips.

Recipe Notes: Because of the fresh fruit and veggies in it muffins need to be kept in airtight container for 3 days in fridge or freeze extra muffins.