Morning Glory Muffins

Ingredients

1 apple, peeled and cored, shredded

1 large carrot, peeled

½ cup sunflower seed butter

1 cup pepitas

3 eggs, whisked

½ cup Coconut Oil, melted

¼ cup raisins

¼ cup pecans, roughly chopped (optional for nut free version)

1 tablespoon cinnamon

1 tablespoon raw honey

¼ teaspoon baking soda

pinch of salt

Directions

Instructions
Preheat your oven to 350 degrees.
Now add your pepitas to a small saucepan over medium heat with a tablespoon of fat. I used coconut oil.
Cook for 3-5 minutes, moving around lots so they don’t burn and so they cook on all sides.
While your pepitas are roasting, add your apple and carrot to your food processor with the shredding attachment. If you don’t have a food processor, use a grater to shred your apple and carrot.
Add your apple and carrot to a bowl along with your sunflower seed butter and rinse out your food processor bowl.
Then add your roasted pepitas to the food processor and puree until you get a flour/meal.
Then add your pepita flour, eggs, coconut oil, honey, raisins, pecans, cinnamon, salt, and baking soda. Mix well.
Pour your batter into 9 FULL muffins tins. I lined my muffins tin with silicone muffin liners but paper would do just fine.
Bake for 25-30 minutes until cooked through.
Let cool slightly, but eat warm, because they are the best that way.

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