Loaded Sunshine Muffins
A sugar-free, very little flour or fat, fruit loaded muffin with great taste and moisture!
Ingredients
- 1 1/3 cups sprouted rolled oats (Large Flake Oats)
- 1 cup unsweetened apple sauce (4 little packable lunch cups)
- 1/2 cup unsweetened almond/coconut blend milk (almond or oat milk)
- 2 tbsp orange juice concentrate
- 1/2 cup grated carrot (one medium carrot)
- 2 eggs
- 1 tbsp vanilla
- 1/2 cup crushed pineapple
- 2 tbsp melted coconut oil
- 1/4 cup whole wheat flour
- 1/2 cup almond flour
- 2 tbsp roasted ground flax seed
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher flaked salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup raisins
- 1/3 cup dried cranberries
- 1/2 chopped, pealed apple (I used a granny smith apple)
- 1/4 cup unsweetened medium flaked coconut
- pumpkin seeds and coconut to sprinkle on top
Instructions
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Preheat oven to 375 F. Line a muffin tin with 12 PaperChef Culinary Parchment Large Baking Cups or similar muffin cup liner.
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Blend together in a bowl the first 9 ingredients for the "wet" portion of the muffin mixture.
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Blend together the remaining ingredients for the "dry" portion of the muffin mixture.
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Gently fold together the wet and dry ingredients. Mixture will bubble up slightly, so make sure you use a larger bowl to blend. Be careful not to over mix - blend only until you no longer see "dry" ingredients.
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Spoon batter evenly into muffin cups. Muffin cups will be quite full. Sprinkle a little pumpkin seeds and coconut on each muffin.
Bake for 20-25 minutes.