Name: Spring morning muffins
Ingredients: 2 cups shredded carrots (about 4); 1 apple (shredded); 1 stick butter (or vegan butter, melted); 3 eggs (substitute flax eggs for vegan version); 1 tsp vanilla; 2 cups flour; ½ cup sugar; 1 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; Pinch of salt; 1 cup mixed dried fruits (nuts and unsweetened coconut (pick your favorites!) Dried cherries, golden raisins, walnuts are a nice mix.)

Spring morning muffins

Who isn't inspired by spring bunnies nibbling on carrots?Maybe you’re just looking for a treat to keep up your energy while waiting for the eclipse? These muffins pack in extra fruits, veggies and fiber for a great on-the-go spring breakfast.

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Ingredients

2 cups shredded carrots about 4
1 apple shredded
1 stick butter or vegan butter, melted
3 eggs substitute flax eggs for vegan version
1 tsp vanilla
2 cups flour
½ cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
Pinch of salt
1 cup mixed dried fruits nuts and unsweetened coconut (pick your favorites!) Dried cherries, golden raisins, walnuts are a nice mix.

Instructions

Mix together butter, sugar, eggs, vanilla. Add in dry ingredients. Mix to combine.
Gently fold in shredded carrots and apple, and dried fruits and nuts.
Scoop into 12 greased muffin cups.
Bake at 375 degrees Fahrenheit for 25-30 minutes.
Serve warm with butter or cool and add cream cheese frosting to turn these into healthier cupcakes.

Spring Morning Muffins