Great Start Muffins
Makes 12 muffins

Filled with wholesome, satisfying ingredients, including nuts, carrots, and dried fruit, these morning muffins are sure to live up to the promise of their name. PureLiving Sprouted Quinoa Flour in particular provides a punch of healthy protein that will fill you up and keep you energized. Please note that quinoa flour does have a strong, distinctive flavor, so if you are new to using it, try adding the lesser amount indicated below.

Ingredients:

Dry:

1 C. PureLiving Sprouted Millet Flour

1/4 to 1/2 C. PureLiving Sprouted Quinoa Flour

1 tsp. aluminum-free baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. Shiloh Farms Himalayan Pink Salt

Wet:

1/3 C. vegetable oil

2 Tbsp. Shiloh Farms Raw Alfalfa Honey

3 large eggs, room temperature

1 C. Shiloh Farms Organic Date Sugar

1 carrot, grated

1/2 C. chopped fresh or canned pineapple, drained well

1/2 C. Shiloh Farms Organic Sour Cherries, rehydrated and coarsely chopped

1/2 C. Shiloh Farms Organic Walnuts, coarsely chopped

2 tsp. vanilla extract

Shiloh Farms Organic Shredded Coconut (optional)

Directions:

1.  Preheat oven to 350°; line muffin pan with paper liners

2.  In a large mixing bowl, combine dry ingredients and set aside

3.  In a separate bowl, whisk together oil, honey, eggs, and sugar; once incorporated, stir in remainder of wet ingredients

4.  Add dry ingredients to wet and stir to combine

5.  Portion the batter evenly among the 12 muffin cups; If desired, sprinkle with shredded coconut

6.  Bake in preheated oven until risen and toothpick inserted in the center comes out clean, approximately 25 minutes

7.  Allow to cool slightly before serving; cool completely before storing in an air-tight container