- 1 c multigrain flour
- 1 c sugar, granulated
- 1 T cinnamon, ground
- 2 t baking powder
- ½ t salt
- ½ c coconut, shredded
½ c raisins, cranberries, or blueberries
- 1½-2 c any kind of dried fruit
- 2 c carrots, grated
- 1 apple, shredded
1(8-oz) can crushed pineapple, drained
- ½ c sunflower seeds
- ½ c pumpkin seeds
¼ c chia seeds
- ¼ c hemp seeds
- 3 eggs
⅔ c extra-virgin olive oil
- 1t vanilla extract
- In a large mixing bowl, mix flour, sugar, cinnamon, baking powder, and salt.
Add dried fruit (optional) coconut, seeds, raisins (optional), crushed pineapple, apple, and carrots. Stir to combine.
- Preheat the Bravo to 350°F.
In a separate bowl, whisk eggs with oil and vanilla. Combine mixture with dry ingredients and blend well. Mixture will be very thick.
- Fill 12 Silicon Cupcake Liners full with mixture.
Bake at 350°F for 25-30 min. (with or without tray) until tops are nicely browned and slightly crisp.
Allow to cool before removing from Liners. Finish cooling on wire rack before serving.