Sunday Morning Seasonal Vegetable/Fruit Muffins

If you’re anything like we are, you probably have a fridge and countertops busting with fresh, seasonal produce from the grocery store and farmers market, wondering what to do before it all goes to mush…

Here’s a great kitchen sink muffin that is sure to satisfy young and old, and rescue those beautiful apples, carrots and zucchini from the compost heap.

We adapted ours from this recipe, replacing some of the wheat flour with almond flour, adding chia and replacing egg with flax egg (simple 1 TBSP flax: 2 1/2 water mixed).

Baked for 28 minutes at 375, and voila, the kids and adults are happy as muffins. That said, these aren’t so pretty, so you truly have to taste them to appreciate the sweet, nutty, satisfaction.