Ingredients

• 1/2 cup brown sugar or coconut sugar
• 1/2 cup maple syrup
• 1/4 cup olive oil
• 2 eggs
• 8 oz unsweetened apple sauce (2 apple sauce lunchbox cups)
• 3 packed cups of fresh grated fruit and veg (I used 2 medium carrots, 1 zucchini, and 1 gala apple) - wring out as much liquid as you can with a kitchen towel
• 1/2 cup unsweetened shredded coconut
• 3/4 tsp salt
• 1 tsp cinnamon
• Freshly grated nutmeg (optional but I think makes a difference in the flavor)
• 1/4 cup oat flour (take 1/4 cup rolled oats and blitz in a blender into a coarse flour, or use store bought oat flour)
• 1 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• Sliced almonds and rolled oats for topping

Instructions

1. Preheat oven to 400 degrees F and line a 12 cup muffin tray with liners.
2. Mix the brown sugar, maple syrup, and olive together in a stand mixer until smooth and syrupy
3. Add the eggs, and combine
4. Add the apple sauce and combine
5. Add the grated fruit and veg and combine
6. Add the shredded coconut and combine
7. Whisk the dry ingredients and spices together in a bowl, then add to the bowl of the stand mixer. Stir in mixer until JUST combined, finish mixing by hand with a spatula - this will help prevent over mixing and tough muffins
8. Fill muffin liner cups all the way to the top (I used three scoops of a 1.5 tbsp cookie scoop) - this will help get more of a domed bakery look rather than filling 3/4 of the way to the top
9. Bake at 400 degrees F for 23 - 25 minutes until a toothpick comes out clean - don't overbake these
10. Let cool in muffin tray for 5 minutes, then cool on a wire rack. enjoy!