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!


    • 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


    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.

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s

    %d bloggers like this: