Fuel to Go Muffins

• Vegetarian

• Produce

  • 1 Apple
  • 2 cups Carrots
  • 1 8 oz can Pineapple
  • 1/2 cup Raisins/dried cranberries/dried blueberries

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tbsp Cinnamon
  • 2 cups Flour, multi grain
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2/3 cups Olive oil

• Nuts & Seeds

  • 1/4 cup Chia seeds
  • 1/2 cup Coconut
  • 1/4 cup Hemp seeds
  • 1/2 cup Pumpkin seeds
  • 1/2 cup Sunflower seeds

Found on artandthekitchen.com

Description

Ingredients

• 2 cups multi grain flour
• 1 cup sugar
• 1 tbsp. cinnamon
• 2 tsp. baking powder
• ½ tsp. salt
• ½ cup shredded coconut
• ½ cup raisins/dried cranberries/dried blueberries (or any kind of dried fruit (figs,apricots etc) about 1 ½ to 2 cups total
• 2 cups grated carrots
• 1 apple shredded
• 8 oz can crushed pineapple, drained
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• ¼ cup chia seeds
• ¼ cup hemp seeds
• 3 eggs
• ⅔ cups olive oil (can also use vegetable oil)
• 1 tsp. vanilla

Directions

• Mix together flour, sugar, cinnamon, baking powder and salt in a large bowl.
• Add dried fruit, coconut, seeds,raisins, crushed pineapple, apple and carrots. Stir to combine.
• In separate bowl whisk eggs with oil and vanilla.
• Combine this mixture with dry ingredients and blend well. This will be very thick.
• Fill 12 cupcake baking cups heaping full.
• Bake at 350 degrees for 30-40 minutes.