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