Carrot Apple Cranberry Muffins

• 3/4 cup almond milk
• 2 tsp apple cider vinegar
• 2 flax eggs (1 tbsp flax meal to 3 tbsp water for each egg)
• 3/4 cup coconut oil
• 3/4 cup applesauce
• 1/4 cup maple syrup
• 2 tbsp orange juice
• 2 tsp orange zest
• 2 tbsp vanilla extract
• 3/4 cup coconut sugar
• 1/2 cup cane sugar
• 1 1/2 cups oat flour
• 1 1/2 cups gluten free all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 2 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 4 tbsp hemp seeds
• 3/4 cup chopped pecans
• 3/4 cup finely diced, peeled apples
• 1 cup fresh cranberries
• 1/2 cup grated carrot

Preheat oven to 350 F.

To make flax eggs, simply stir together flax meal and water and let sit 10-15 minutes to thicken. 

Whisk together almond milk and apple cider vinegar and let sit for 5 minutes. 

In a large mixing bowl, whisk together all dry ingredients: oat flour, GF flour, baking soda, salt, xanthan gum, cinnamon, ginger, nutmeg and hemp seeds.

In a separate mixing bowl, use a hand mixer to blend coconut oil, applesauce, maple syrup, orange juice & zest, vanilla, coconut sugar and cane sugar. Add in flax eggs and almond milk mixture and continue mixing until well incorporated. 

Slowly add dry ingredients until a smooth batter forms.  Fold in pecans, apples, cranberries, and grated carrot.

Use a cookie scoop to easily spoon mixture into muffin tins. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool slightly before eating. 

Cranberry Glaze:

• 1 1/2 cups powdered sugar 
• 3-5 tbsp cranberry juice 
• 1 tsp vanilla extract 

Whisk together all ingredients (starting with 3 tbsp cranberry juice) and add more cranberry juice if needed to reach desired consistency. The thicker, the better! Spoon over cooled muffins and sprinkle with chopped pecans.