Fall Breakfast Muffins

As I rummaged through the refrigerator Saturday morning, looking for a little inspiration, the apples and carrots caught my eye. (I have mentioned more than once that I love apples, especially at this time of year when you can pick them fresh at the local farms.) I was craving something sweet. So, decided I would bake a delicious morning treat inspired by the season. We hope you enjoy these delicious fall breakfast muffins!

Ingredients
1 C almond flour
1/2 C coconut flour
1/2 C hazelnut flour
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground clove
3 large eggs
1/4 C maple syrup, grade B
1/4 C ghee, melted but cool
1/4 C coconut oil, melted but cool
1/2 C homemade applesauce or organic applesauce
2 tsp organic vanilla extract
1 C chopped Granny Smith apple pieces
1 C shredded carrot
1/2 C dried Turkish apricots, diced
1/2 C golden raisons
1/2 C chopped walnuts
ghee for greasing the muffin pan

Method

In a medium bowl, mix the dry ingredients (almond flour, coconut flour, hazelnut flour, baking powder, salt, cinnamon, nutmeg, and clove). In a larger bowl, whisk the wet ingredients (eggs, syrup, ghee, applesauce, and vanilla).

Slowly introduce the dry mixture into the wet, mixing until everything is well incorporated.

Next, stir in the fruits and nuts. Grease the muffin pan with ghee.

Then, using a large spoon, scoop a fist-sized ball into your hand and then gently press into the muffin pan.

Bake at 350°F for 25-28 minutes. Allow the muffins to rest in the pan for 5 minutes. Then, run a knife along the edges to loosen them and gently remove them. Serve immediately or store in an airtight container for up to one week.