Carrot Breakfast Muffins

Delicious muffins for an easy breakfast (make ahead). Full of protein, fruit and vegis too!

• Ready In: 50 mins
• Serves: 14
• Yields: 28 muffins

Ingredients

• 2  cups flour
• 3⁄4 cup sugar
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 1⁄2 teaspoon salt
• 3⁄4 cup butter (mixed with coconut oil is good too)
• 3  medium carrots, shredded
• 1  large apple, shredded
• 1⁄3 cup pecans, chopped
• 2  teaspoons vanilla
• 1⁄3 cup  hemp seeds
• 1⁄4 cup flax seed
• 3  eggs
• 1  cup milk

Directions

1. Mix all dry ingredients in a food processor allowing the flax seed to be broken up and bruised a bit. Put in a separate mixing bowl.
2. Place wet ingredients together in the food processor and mix well. You can process chopped the apple and carrots in this instead of shredding along with the wet ingredients.
3. Mix together and bake on 375 in cupcake liners for about 15-20 minute.