MORNING HARVEST MUFFINS

Paired with a good cup of coffee, a hearty muffin can be the perfect breakfast or brunch baked-good offering on a crisp, cool autumn morning. Our GF AP Flour blend bakes up the best breakfast muffin we've ever had! Bursting with all the flavors of the season, like carrots, apples, coconut, pineapple, raisins, pecans, cinnamon, vanilla and ginger- we think you're going to FALL in love with these!

Makes about 18 standard-sized muffins 

Ingredients

• 2 cups grated Carrots (grated on the large holes of a box grater), about 3 large carrots
• 1 cup (8oz can) Crushed Pineapple, drained
• 1 cup grated Apple (grated on the large holes of a box grater, with skin intact), about 1 medium Granny Smith or Pink Lady apple
• 1 cup Vegetable Oil (I used melted virgin coconut oil, but any mild flavored vegetable oil will work, ie. avocado, safflower, etc.)
• 4 large Eggs
• 1/2 cup Shredded Coconut (sweetened or dessicated/unsweetened)
• 1/2 cup Raisins (golden or dark) or dried Cranberries if you prefer
• 1/2 cup chopped Pecans or Walnuts
• 2 teaspoons Vanilla Extract
• 2 1/4 cups (280g) Éban's Bakehouse GF AP Flour Blend
• 1 1/4 cups Cane Sugar (if you want less sugar, use only 1 cup)
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 tablespoon Ground Cinnamon
• 1 teaspoon Ground Ginger

Directions

1. Preheat oven to 350 degrees F. Line muffin tins with paper cupcake liners (about 18- depending how full you fill them)
2. In a large mixing bowl, stir together the carrots, drained pineapple, apple, oil, eggs, coconut, raisins, nuts and vanilla until well mixed.
3. In a separate mixing bowl, sift together the flour blend, baking soda, salt, cinnamon and ginger to ensure all the dry ingredients are well dispersed. (Sifting will help prevent a possible chemical reaction of the baking soda oxidizing with the carrots, turning them a bright "zucchini" green when the muffins bake! If they do turn green- it's all good! They are perfectly fine to eat despite the bright green flecks of carrot!)
4. Add the dry ingredients into the wet and stir with a wooden spoon until all the dry ingredients are well-incorporated. Do not overmix.
5. Fill the cupcake liners with the batter about 2/3 full and bake at 350 degrees F until a toothpick inserted in the center of a muffin comes out clean- about 30 minutes. 
6. Allow muffins to cool on a rack at least fifteen minutes before enjoying. Any leftover muffins will keep several days, stored in an airtight container on the counter; or freeze them in freezer bags for several months to enjoy later.