- 1 and 1/2 cups almond flour (I use THIS blanched brand)
- 1/2 cup arrowroot powder (like this)
- 2 tbsp coconut flour (I use THIS brand)
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 1/4 tsp salt
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup unsweetened coconut shreds (like this)
- 2 tbsp chia seeds (I use THIS brand)
- 2 tbsp hemp seeds (I use THIS brand)
- 1 cup grated carrot
- 1 cup apple, diced into 1/4 inch cubes (peeled and cored)
- 1/2 cup raisins, soaked in water for 5 minutes and drained
- 3 eggs
- 1/2 cup applesauce
- 1/2 cup maple syrup
- 1/2 cup butter, ghee, or coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar (I use THIS raw brand)
- Preheat oven to 350’F. Line a muffin tin with 12 muffin papers.
- Whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon and salt in a large bowl. Stir in pumpkin seeds, sunflower seeds, coconut, chia seeds, and hemp seeds. Fold in grated carrots, chopped apples, and raisins.
- In another bowl, whisk together eggs, apple sauce, maple syrup, melted fat of choice, vanilla, and apple cider vinegar. Pour wet into dry and mix until well incorporated.
- Using a 1/4 cup scoop, divide batter among 12 muffin cups. They will be almost full. Bake for 25-27 minutes, until golden and done in center.
- Feel free to substitute cranberries, goji berries, chopped dried apricots, or any dried fruit you like for the raisins.
- You can easily sub out any nuts or seeds that you like in equal proportions for what I have listed. Some suggestions: walnuts, pecans, and sesame seeds.
- For better digestion, I always recommend using soaked/sprouted nuts and seeds. You can either buy them already soaked OR make your own. Simply soak in water with a bit of sea salt overnight. Drain and rinse. And dehydrate at 110’F until crispy.