Vegan “Morning Muffins” (Low fat)

Ingredients

3 cups Spelt Flour (I use sprouted spelt flour- but plain spelt or WW would be fine too)
1/2 cup Maple syrup (pure- not pancake syrup)
1/2 cup Coconut palm sugar (raw sugar can be subbed here)
2 teaspoons Baking powder
2 teaspoons Baking soda
1 tablespoon Cinnamon
1/2 teaspoon Ground cloves
1/2 teaspoon Nutmeg
1/2 teaspoon Sea salt
2 cups Juicer Pulp (use a mixture- see above.)
3 cups Unsweetened applesauce (You can sub 1/2 pumpkin here as well)
2 teaspoon Vanilla extract
1 cup Fresh cranberries (Use frozen or fresh, or sub with blueberries or any dried fruit)

Preheat oven to 350 F. Lightly spray 2 muffin tins or paper liners to prevent sticking and set prepared pans aside.
In a medium bowl, whisk flour, baking powder, baking soda, salt, sugar, and spices and set aside.
In a larger bowl, mix applesauce (and/or pumpkin) juicer pulp, maple syrup, and vanilla.
Add dry mix to wet in 2-3 batches if mixing by hand, or all at once if using an electric mixer. Blend all ingredients until just combined- do not over mix!
Fill muffin cups evenly and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Enjoy! (These muffins actually get better as they sit, so they are even better day the second day)
**NOTE: The nutrition info is based on using cranberries and does NOT include juicer pulp. The muffins in the picture are made with beet, carrot, apple, and orange pulp with a handful of vegan choc. chips tossed in.