Morning Sunshine Muffins

A throwback to these morning sunshine muffins that are healthy and yummy. I made these before leaving to Maui and now im wishing I brought a batch with me! A great trick to sneaking in fruits and vegetables into a dessert for the kiddos. A quick and easy recipe too!

Yield: 16 small muffins or 10 jumbo muffins
You will need:
-2 cups gluten-free flour
-1/2 cup coconut sugar
-2 teaspoons cinnamon
-2 teaspoons baking soda
-A dash of salt
-A dash of nutmeg
-2 cups grated apples
-1/2 cup grated carrots
-1/2 cup shredded coconut
-1/2 cup raisins
-1/2 mashed banana
-1/4 cup chopped walnuts
-2 flax eggs
-1/2 cup melted coconut oil
-1/2 cup almond milk
-2 teaspoons vanilla
Directions:
1. Preheat oven to 350F and line muffin tins with liners
2. Using a food processor, mix the flour, sugar, cinnamon, baking soda, salt and nutmeg
3. Add the apples, carrots, coconut, raisins, and banana and pulse a few times just so they are mixed in
4. Add the flax eggs, oil, milk and vanilla and pulse just so they are mixed in (do not over mix)
5. Fill the muffin cups 3/4 full and bake for 20-25 minutes (or until toothpick comes out clean)
6. Remove muffins from tins right away. Eat warm or cool. Enjoy!

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