Preheat oven to 350 degrees

Makes 24 muffins

Prep Time: 20 min

Bake Time: 18-22 min

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In a medium bowl stir together:

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2 1/2 cups gluten free or grain free flour of choice ( I prefer Bob’s Red Mill Paleo Flour )      1 tsp. baking soda

1 tsp. salt

1 tbsp. ground cinnamon

1/2 tsp. ground cardamom

1/2 tsp. ground nutmeg

 

In a large bowl stir together:

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3 eggs

1 cup coconut sugar

2 tbsp. unsulphured molasses

1/2 cup ghee, olive or coconut oil– melted

1/3 cup almond milk

1 orange or 2 mandarins, halved and juiced

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In a medium bowl stir combine:

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2 large carrots, washed and shredded

2 apples, quartered, seeded and shredded

2 cups shredded, unsweetened coconut

1 tsp. orange/citrus zest

1/2 cup golden raisins (soak boiling water for 20 min, then drain)

1 cup coarsely chopped walnuts, lightly toasted

2 tbsp. ground flax meal

 

3/4 cup sunflower seeds– optional for sprinkling on top of muffins before baking

 

With wooden spoon, stir all ingredients into egg mixture in large bowl. Line muffin tins, fill with batter and sprinkle with sunflower seeds (optional). Bake for 18-22 minutes or until done. Enjoy!