Ingredients

4 lemon

4 tsp. apple cider vinegar

2/3 cup coconut oil

2/3 C pureed fruit (such as banana, apple, or reconstituted dried prunes)

4 cup rice milk, soy milk, or other milk substitute

2 cup honey

8 cups gluten free flour

4 tsp. sea salt

6 tsp. baking soda

4 tsp. ground cinnamon

6 Tbsp. chia seeds

2 cup shredded apple

2 cup shredded carrot

2 cup shredded zucchini

1 cup raisins

Preparation

  1. Oil muffin pans.
  2. Grate the zest from the lemon into a large bowl. Squeeze juice and add to the zest.
  3. Whisk in vinegar, oil, pureed fruit, milk substitute, and honey.
  4. In a medium bowl, combine flour, salt, baking soda, cinnamon, and chia seeds. Add to wet mixture and mix with a large spoon just to incorporate.
  5. Stir in apple, carrot, zucchini, and raisins.
  6. Divide mixture among the 12 cups of the muffin pan. Cups will be full.
  7. Bake at 375 F. 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool on a rack for 5 minutes, then serve warm or at room temperature.