I don't know about you, but I love a tasty muffin on a cold rainy day with a nice cup of coffee or tea.
This recipe has 3 cups of vegetables, 1.5 cups of fruit, is Gluten Free and Dairy Free! It can also be made Vegan and Nut Free easily, if desired.
The best part is, it's toddler approved!
4 large carrots - about 3 cups grated (organic preferred)
3 large apples - about 1.5 cups grated (organic preferred)
5 eggs beaten - from pasture raised hens
1/2 cup of extra virgin olive oil
1/2 tsp vanilla extract (alcohol free)
1/2 cup unsweetened oat or nut mylk
2.5 cups Gluten Free Flour
1 cup Rolled Oats
1 cup Coconut Sugar
3 tsp baking powder
1 tsp baking soda
1/2 tsp Himalayan Salt or Sea Salt
1 tbsp Cinnamon
1/4 tsp Nutmeg
1 cup Raisins
1 cup Chopped Pecans
Topping: In a small bowl mix together an additional 2 tbsp oats, 2 tbsp coconut sugar, and 1/4 tsp cinnamon.
In a large bowl, mix together carrots, apples, vanilla, beaten eggs, oat/nut mylk, and oil.
In a medium bowl, mix together flour, oats, coconut sugar, baking powder, baking soda, sea salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients and mix well.
Fold in 1 cup of raisins, and 1 cup of chopped pecans.
Scoop into reusable silicone muffin cups.
Add a sprinkle of the topping mixture to each muffin.
Bake at 350 for 20-30 minutes or until a toothpick comes out clean.
Makes 24 muffins that freeze perfectly!
To make Vegan: use an egg replacement like Chia Seeds/Water
Replacement per 1 egg: 1 tbsp chia seeds with 3 tbsp water. Let sit for 15 minutes
To Make Nut Free: Skip the Pecans!