Ingredients:
1 apple, peeled, cored and shredded
1 large carrot, peeled and grated
1/2 c. sunflower seed butter
1 c. pepitas
3 eggs, whisked
1/2 c. coconut oil, melted, plus 1 Tbsp.
1/4 c. raisins
1/4 c. pecans, roughly chopped (optional)
1 Tbsp. cinnamon
1 Tbsp. raw honey
1/4 tsp. baking soda
Pinch of salt
Directions:
Preheat oven to 350 degrees.
Add pepitas to a small saucepan over medium heat with 1 Tbsp. coconut oil. Cook for 3-5 minutes, moving around lots so they do not burn but they cook on all sides.
Add your apple and carrot to a medium bowl. Add the sunflower seed butter to the apple and carrot.
Place your roasted pepitas to the food processor and puree until you get a flour/meal texture.
To your apples add your pepita flour, eggs, coconut oil, honey, raisins, pecans, cinnamon, salt and baking soda. Mix well.
Pour batter into 9 full muffin tins either lined with muffin cups or sprayed with nonstick spray.
Bake for 25-30 minutes or until cooked through and a toothpick inserted in the center comes out clean. Cool slightly.
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