Golden Sunrise Muffins

Bursting with carrots, zucchini, fresh ginger and raisins, these muffins will brighten your day with every bite!

Ingredients

• 1 15 oz can Organic Pumpkin Puree (not pumpkin pie filling)
• 2 eggs
• ⅓ cup creamy almond butter
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• ¾ cup sorghum flour
• ¼ cup buckwheat flour
• (Alternatively, instead of the sorghum and buckwheat flours, you can use 1 cup 1:1 gluten free flour blend instead)
• ⅓ cup plant based vanilla protein powder
• 2 tsp fresh grated ginger, or ½ tsp dried ginger powder
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ⅛ tsp sea salt
• 1 cup peeled grated carrot
• ⅔ cup grated zucchini
• ⅓ cup raisins
• ¼ cup unsweetened shredded coconut
• ⅓ cup pumpkin seeds for garnish (optional but recommended)

Instructions

1. Preheat the oven to 375°F.
2. Line a standard-sized muffin tin with parchment liners, or use a silicone muffin tray.
3. In a large mixing bowl, whisk together the pumpkin puree, eggs, almond butter, apple cider vinegar, and vanilla extract until well combined and smooth.
4. To the pumpkin mixture, add the flours, protein powder, cinnamon, baking powder, baking soda, and sea salt. If using dried ginger, add it as well. Mix well until all the dry ingredients are incorporated and the batter is smooth.
5. Fold in the grated carrot, zucchini, raisins, and coconut until well combined.
6. Evenly distribute the batter into the prepared muffin tin. Top with pumpkin seeds if desired.
7. Bake in the preheated oven for about 25-28 minutes, or until the muffins have risen and are golden brown.
8. Let the muffins cool in the tin for about 10-15 minutes, or until they are handleable, then transfer them to a cooling rack.