Muffins

Ingredients:

• 1 medium-large carrot, grated
• 2 zucchinis, grated
• 2 medium baked & mashed sweet potatoes 
• 1 c ginger-apple sauce (vitamixed apples with raw ginger)
• 2 tbsp ground flaxseeds (with 6 tbsp of water, set aside)
• 2 tbsp of chia seeds (with 6 tbsp of water, set aside)
• 1/4 c avocado oil
• 1 c goat kefir
• 1/8 c date syrup
• 1.5 tbsp of ground dried rosemary
• 1/2 tsp ground allspice
• 1 tsp vanilla
• 1/4 tsp salt
• 2 eggs
• 1 c flour (buckwheat, millet, almond blend)
• 1/2 c rolled oats
• 1 tsp baking soda
• 1 tsp baking powder
• 1 c walnuts
• 1 c chopped dried apricots

Makes 2 dozen (24) muffins

Directions:

1. Set over to 350F to preheat. Line cupcake/muffin pan with paper and/or oil. Set aside.
2. Blend all wet ingredients into a large bowl (apple sauce, sweet potatoes, flaxseeds, chia seeds, oil, kefir, date syrup, vanilla, eggs). Mix well and add spices (salt, rosemary, allspice).
3. In a separate bowl, mix thoroughly the dry ingredients together (flour, baking powder, baking soda). Fold into the wet mixture.
4. Add the solid ingredients into the mixture: grated carrot, grated zucchini, rolled oats, walnuts, and dried apricots.
5. After folding in all ingredients, spoon mixture into the cupcake pan and bake for 30-40 minutes.

Notes: Muffins came out a bit mushy on the inside. Suggestions: 

• Only 1 baked sweet potato
• 1 extra egg
• 1/2 c extra flour
• 1/2 tsp extra baking soda and baking powder
• Bake at 325F for 1 hour