Carrot Apple Ginger Muffins 

Ingredients:

• 1/2 cup apple sauce
• 3 eggs (I made an egg free version that had 1 chia egg + 2 Bob's Red Mill GF Egg Replacers)
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 cup grated carrot (approx 2 large carrots)
• 1 cup grated granny smith apple
• 1 tbsp fresh ginger, peeled and grated
• 2 cups almond flour
• 1 scoop fermented organic vegan proteins+ vanilla
• 1 cup unsweetened shredded coconut
• 2/3 cup raisins
• 2/3 cup pecans
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 tablespoon chia seeds

Directions:

1. Preheat the oven to 350F.
2. Using a food processor, grate the carrot and peeled/cored apple.
3. Rinse the food processor and peel a1-2 inch piece of ginger. Put the regular blade in the food processor and turn it on, empty. Drop the piece of ginger through the top to mince it quickly. 
4. **If you don't have a food processor, you can grate the apple and carrot by hand and mince the ginger with a knife.
5. If making a chia egg (1 TBSP ground chia with 3 TBSP water), mix it and set aside so it sets for a few minutes.
6. Then, mix all of the wet ingredients together (apple sauce, eggs, maple syrup, vanilla, grated carrot, apple and ginger).
7. In a separate bowl, mix all of the dry ingredients together (almond flour, coconut flakes, protein powder, raisins, pecans, cinnamon, baking powder, baking soda, salt & chia seeds.
8. Combine the dry and wet ingredients, mixing with a spoon.
9. Line a muffin tray with muffin liners.
10. Scoop out the batter and form into a thick patty with your hands (that will fit in the muffin tray). The key is to make sure you form them first as the batter is a bit loose, so you don't just want to drop the batter in without sticking it together. They will rise when cooking.
11. Bake for 30-35 minutes if using real eggs. Bake for 40 minutes if using vegan egg replacements. 

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