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Use Chia fruit spread: add to a pot.
You need Each rhubarb washed and cut, strawberries, green apples peeled, mangos. (Can be fresh or frozen).
You need to prepare Vanilla bean scrapped then throw the pod in the pot.
Prepare Lemon zested and squeezed.
You need to prepare Chia seeds (optional I ground half of them in coffee grinder).
Prepare In a blender add:.
Use Large flake gf oats.
Provide Quinoa flakes.
You need to prepare Almond pulp (wet from mylking) or almond flour.
Provide Baking soda.
Use Baking powder.
Provide Sea salt.
You need to prepare Pumpkin pie spice.
You need to prepare Vanilla.
You need Honey or maple syrup.
Use Stevia or more to your preferred sweetness.
You need Bananas.
Prepare Ground flax mixed with 1/4 cup water or 2 eggs.
Prepare Chia seeds.
You need Your choice natural nut or seed butter.
You need to prepare Fold in:.
You need to prepare Carrot pulp from juicing (or peeled and grated).
You need to prepare Coconut.
Provide Fruit spread (best if cooled) divided, 1/2 cup into batter.
You need to prepare Cinnamon sugar topping.
You need to prepare Hemp hearts.
Use Coconut sugar.
You need Cinnamon.

Make fruit spread. Mix all ingredients together In a pot. bring to a boil and allow to simmer and break down and thicken. Pull out vanilla pods. With an immersion blender or potato masher process till desired consistency. Allow to cool. Will make about two 16 oz jars. Keep one in fridge and one in freezer. Great to spread on toast, add to plain yogurt, top pancakes, make bars...etc..
Alternatively you can skip this step all together and just add 1/2 cup on Apple sauce to muffins or cut up fruit. And then your favourite jam for the center of the muffins..
In blender throw all the muffins ingredients except the fold ins and blend. It doesn't have to be completey smooth..
Fold in the add ins, scoop 1/4 cup into sprayed muffins tins. Add 1 spoonful of the reserved fruit spread on top of each muffin, then top with another 1/4 cup batter. Makes large fruit explosion muffins! Sprinkle with cinnamon sugar topping. Bake 375 17-22 mins. Allow to cool in pan on rack for at least 5 mins. They are moist muffins, best kept in fridge if they last past a day in your house. I made 12 smaller muffins and 12 mini muffins..

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