Add the chia seeds to the almond milk and let sit on the counter until mixture forms a gelatinous texture (substitute to eggs).
Preheat oven to 350ᵒF(180C). Grease or add muffin paper cups to muffin mold.
Combine flour, sugar, baking soda, cinnamon, salt in a large bowl.
Mix together in a separate bowl apples, carrots, cranberries, nuts and coconut and add to dry ingredient mixture. Mix well.
Add oil, chia gel and vanilla to the mixture. Blend together until the overall consistency is humid.
Spoon into muffin mold until it is ¾ full and top with oats (optional).
Cook for approximately 20 to 25 minutes or until toothpick inserted in the middle comes out clean.
Unmold muffins immediately and let cool on the counter. ENJOY!
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!