Apple Carrot Ginger Muffins

Yesterday, these muffins were a big hit. This text that I received is a good example.

The combination of apple, carrot, cinnamon, and ginger is amazing.

These muffins:

1/2 cup apple sauce
Three eggs (I used Bob’s Red Mill Egg Replacers + 1 chia yolk + 2 Bob’s Red Mill GF egg replacers for my egg-free version).
1/4 cup pure maple sugar
1 teaspoon pure vanilla extract
One cup grated carrot (approx. two large carrots).
1 cup granny smith grated apple
1 TBSP freshly grated ginger, peeled
2 cups almond flour
1 cup unsweetened coconut shredded
2/3 cup raisins
Pecans – 1/3 cup
Two teaspoons of ground cinnamon
Baking powder, 1 teaspoon
1/4 teaspoon baking soda
Half a teaspoon of sea salt
Chia seeds, 1 tablespoon

Pre-heat the oven to 350F.
Grate the apple and carrot using a food processor.
Rinse out the food processor, and peel off a piece of ginger that is 1-2 inches long. Turn on the food processor with the regular blade. Drop the ginger piece through the top of the food processor to quickly mince it.
If you don’t own a food processor you can grate the apple, carrot and ginger by hand.
Mix the chia ground with water and let it set for a couple of minutes.
Mix all the ingredients (apple sauce and eggs with maple syrup, vanilla extract, apple, carrots, apples, and ginger) together.
Mix all the dry ingredients (almond powder, coconut flakes and pecans in a separate bowl. Also, add baking powder, baking soda, salt, and chia seeds).
Mix the ingredients together with a wooden spoon.
Line a muffin pan with muffin liners.
Form the batter into a thick patty (that will fit the muffin tray) with your hands. It’s important to form the patties first, as the batter can be a little loose. You don’t want to just drop it in the muffin tray without forming them. The cakes will rise during cooking.
Bake for 30-35 minutes if using real eggs. Bake for 40 minutes if using vegan egg replacements.