Name: Seeded Muffins
Yield: 12
Ingredients: 1 c multigrain flour; 1 c sugar, granulated; 1 T cinnamon, ground; 2 t baking powder; ½ t salt; ½ c coconut, shredded; ½ c raisins, cranberries, or blueberries; 1½-2 c any kind of dried fruit; 2 c carrots, grated; 1 apple, shredded; 1(8-oz) can crushed pineapple, drained; ½ c sunflower seeds; ½ c pumpkin seeds; ¼ c chia seeds; ¼ c hemp seeds; 3 eggs; ⅔ c extra-virgin olive oil; 1t vanilla extract

Seeded Muffins

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Bravo XL Oven

Servings

12 servings

Author

NuWave

Ingredients

1 c multigrain flour
1 c sugar, granulated
1 T cinnamon, ground
2 t baking powder
½ t salt
½ c coconut, shredded
½ c raisins, cranberries, or blueberries
1½-2 c any kind of dried fruit
2 c carrots, grated
1 apple, shredded
1(8-oz) can crushed pineapple, drained
½ c sunflower seeds
½ c pumpkin seeds
¼ c chia seeds
¼ c hemp seeds
3 eggs
⅔ c extra-virgin olive oil
1t vanilla extract

Directions

In a large mixing bowl, mix flour, sugar, cinnamon, baking powder, and salt.
Add dried fruit (optional) coconut, seeds, raisins (optional), crushed pineapple, apple, and carrots. Stir to combine.
Preheat the Bravo to 350°F.
In a separate bowl, whisk eggs with oil and vanilla. Combine mixture with dry ingredients and blend well. Mixture will be very thick.
Fill 12 Silicon Cupcake Liners full with mixture.
Bake at 350°F for 25-30 min. (with or without tray) until tops are nicely browned and slightly crisp.
Allow to cool before removing from Liners. Finish cooling on wire rack before serving.

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Seeded Muffins

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