Gluten-Free Morning Glory Mini-Muffins

Serves 24 (1 muffin per serving) | Prep Time: 15 min | Cook Time: 13-15 min

Ingredients:

1 cup gluten-free all-purpose flour or gluten-free rolled oats made into flour using your Vitamix

1 cup almond flour

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp salt

2 Tbsp ground flaxseed/6 Tbsp water or 2 eggs

2 medium ripe banana mashed

2 tsp vanilla extract

1/2 cup avocado oil

1/2 cup pure maple syrup

1/2 cup unsweetened shredded coconut flakes

1/2 cup hemp seeds

2 medium apples, cored (peeled optional)

2 cups of chopped or shredded carrots

2 cups of raisons (or frozen blueberries)

1. Preheat oven to 375 degrees Fahrenheit. Line muffin tin cups with paper liners or buff with coconut oil.

2. In a large bowl mix together both flours, baking powder and soda, cinnamon, salt, coconut, hemp seeds.

3. In a medium bowl, add ground flaxseed and water and set aside unless you are using real eggs.

4. In the Vitamixer, using the pulse feature, add organic carrots and chop into small chunks (approx. size of a sunflower seed) or grate them. Set aside 2 cups in a bowl.

5. Into the Vitamixer, add bananas, vanilla, oil maple syrup and eggs or flax eggs. Mix on low for a minute or so until well blended. Then add the apple and pulse until liquid has small chunks throughout.

6. Add wet ingredients to dry, along with carrots. Then add raisons.

7. Using a scoop, add ingredients to muffin trays and bake.

Bake for 13-15 minutes or until a toothpick comes out clean. Let cool for 30 mins before enjoying. Wait until completely cool before freezing. These delicious, nutrient-dense muffins are great for a guilt-free breakfast or snack.