Breakfast Muffins

• 1 cup Brown Rice Flour
• ½ Tapioca Starch
• ½ cup Potato Starch
• ½ cup Millet Flour or Quinoa
• ½ cup Flax Seeds
• ¼ cup Sunflower Seeds
• 2 tbsp. Pumpkin Seeds
• ½ cup Almonds
• ½ tsp. Salt
• 1 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1 tsp. Xanthan Gum
• 2 ½ tsp. Cinnamon
• ¼ tsp. Nutmeg
• 1 pinch Ginger
• 1 pinch Ginger Cloves
• 3 Whole Eggs
• ½ cup Vegetable Oil
• 1 grated Apple
• 1 cup Plain Yogurt or Buttermilk
• ¾ cup Agave Nectar
• 2 tsp. Vanilla
• 1 ½ cup Zucchini, shredded and squeezed
• 2 cups shredded Carrots
• ¾ cup raisins or craisins

Stir dry ingredients together. Grind the quinoa, flax seeds, sunflower seeds, pumpkin seeds and almonds in a coffee grinder until they are very fine. Add to the dry ingredients and mix well.

In a separate bowl, beat together eggs, oil, yogurt, agave and vanilla. Mix the dry ingredients into egg mixture. Fold in the fruit and vegetables. Put into prepared muffin cups and let stand for 30 minutes.

Preheat oven to 350 F. Bake for 20 minutes. Cool 10 minutes.