Prep Time: 20 minutes I Total Time: 50 minutes | Yield: 16 muffins

Ingredients:

• 2 cups multi grain flour (I used white whole wheat flour)

• 1 cup sugar (I always go a little less)

• 1 tbsp cinnamon

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 cup shredded coconut

• 1/2 cup raisins/dried cranberries/dried blueberries or any kind of dried fruit - about 1.5 - 2 cups total (I just went with 1 cup raisins)

• 2 cups grated carrots

• 1 apple, shredded

• 8 oz can crushed pineapple

• 1/2 cup sunflower seeds

• 1/2 cup pumpkin seeds

• 1/4 cup chia seeds

• 1/4 cup hemp seeds

• 3 eggs

• 2/3 cup vegetable oil (I went with avocado oil)

• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, mix together flour, sugar, cinnamon, baking powder and salt.

2. Add dried fruit, coconut, seeds, raisins, crushed pineapple, apple, and carrots. Stir to combine.

3. Combine this mixture with dry ingredients and blend well. This will be very thick.

4. Fill 16 cupcake baking cups heaping full (original recipe calls for 12 cupcakes).

5. Bake at 350 degrees for 30-35 minutes. Tops look nicely browned and crisp looking.