Morning Glory Muffins w/Pumpkin (GF and Vegan)

1 cup GF all-purpose flour
½ cup oat flour (you can grind GF oats to make flour)
½ cup almond flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp sea salt
2 flax eggs (2 Tbsp ground flax + 6 Tbsp water set aside)
2 small ripe bananas, mashed
¾ cup pumpkin puree
½ cup Sucanat (sugar cane natural)
½ cup unsweetened applesauce
2 tsp vanilla extract
1 apple, cored and grated
¾ cup raw pumpkin seeds
½ cup raisins
2 Tbsp sesame seeds
1 Tbsp poppy seeds

Preheat over 350.  line 2 standard muffin pans (14-16 muffins) or use mini muffin pans or combo

In a medium bowl combine flour, baking powder, baking soda, cinnamon and salt.  In a large bowl whisk flax egg, banana, pumpkin, sugar, applesauce, and vanilla.   Stir dry ingredients into wet ingredients just until combined.  Fold in apples, raisins and seeds.

Scoop batter into muffins tins.  I made 12 standard muffins and 12 mini muffins.  Bake standard muffins 22-28  minutes,  bake mini muffins 12-15 minutes, until toothpick inserted in center comes out clean.  Cool completely on wire rack.   Refrigerate up to 2 weeks (haha) or freeze up to 2 months  

Adapted from Purely Pumpkin by Allison Day creator of yummybeet.com