Muffins for my son: Magpie Muffins -- full of treasures

Okay you know the drill -- gluten free, grain free, sugar free, dairy free, high in energy, high in protein, awesomely good for you, and of course yummy.

Safe to say, things got a little silly. How else to explain the combination of peanut butter, shredded coconut, dates, pecans, carrot, and sunflower seeds? The results are great, hinting at chocolate despite its absence, and are sweet despite containing no other sweeteners than the date. An energy powerhouse, and very kid friendly.

ingredients:

1/2 cup peanut butter
1/4 cup evco
1 1/2 cup hot water
2 eggs
1 tbsp apple cider vinegar

1/2  tsp sea salt
1 tsp cinnamon
1 tsp vanilla

1/4 cup chia seeds
1 cup shredded coconut
1 cup almond flour
1/2 cup hemp flour
1/2 tsp baking soda


1 large carrot grated (1 cup)
1 cup dates chopped
1 cup pecans chopped
1 cup sunflower seeds



directions:

preheat the oven to 345

1. combine the peanut butter, coconut oil, and water
2. add the apple cider vinegar
3. add the hemp flour and the coconut
4. add the eggs
5. add the baking soda and almond flour
6. add the carrot, dates, pecans, and sunflower seeds
7. scoop into prepared muffin cups
8. bake at 345 for 30 minutes

makes 24 muffins