Fruit and Nut muffins. ...................... and... veggies too!

Of course!!!!! Who doesn't like fruit and nut muffins?? Well, sadly I came across this recipe and I had to try it. But I believe in low sugar, low calories, and grain free with low carbs so this recipe was challenging to change as I had to use different things then what the recipe called for. I had to use low sugar fruit and low sugar vegetables and neutral vegetables that would not change the taste but add density and moisture. AND of course the ratios are all different, so what part of the recipe stayed the same?? WELL... LET ME SEE. I actually think just the name! and sadly I can't even take credit for the name as I have managed to sneak in seeds instead of nuts and vegetables AS WELL as fruit. So let's call them veg, fruit and seed muffins. 

These are a good way to use up anything you feel may fit into them. You can just substitute using the same measurements. I would however not recommend a really wet fruit unless you are prepared to add more flax meal. 

These muffins are completely flourless and the base is flax meal. The bonus? Low carb, good for you easy on your pocket book :) I expect you to make these once you have hit the end of your grocery budget at the month and all you have left is a wimpy carrot and a bruised apple. 

Fruit and Nut Muffins:

1 C of fruit grated

• 1/2 C unpeeled organic scrubbed carrots
• 1 C organic grated Gala apple (I recommend using organic apples if you are not going to peel it)

You could use zuchinni, eggplant, beets for the vegetable. You could use crushed pineapple, strawberries, cherries, pears etc.

Mix dry ingredients:

1 1/2 C flax meal

1/2 C chopped raw walnuts/ground almonds/ chestnuts/pecans/dry roasted pumpkin seeds/hulled hemp seeds.  

• I used hulled hemp seeds, just because I have a ton of them that need to get used up and the health benefits are way too good to ignore.

1 1/2 t aluminum free baking soda

1/2 t sea salt

1 T cinnamon

1/4 C palm sugar/ brown sugar sucralose blend

Mix wet ingredients:

2 t real vanilla extract

1 T organic unfiltered apple cider vinegar/real lemon juice

4 eggs

1/4 C raw agave nectar

1/4 C warm filtered water

Blend wet ingredients into dry while mixer is turning. Spoon in vegetable and fruit mix and stir well. Grease Muffin tin well with grape seed oil or use parchment baking cups.

Scoop muffin cups 2/3 full and mound. 

Bake at 350 degrees for 25-28 min. Makes 12-15 muffins.

**Batter should be wet but stick together. If mix is too dry add more water. if it's too wet add more flax meal. This will vary depending on the produce used and the climate and elevation.**