The latest craving...muffins! These came out super moist and delicious. I like to add the least amount of sugar possible, making this recipe a bit low on sugar. Feel free to increase the amount to 3/4 cups, for a sweeter tooth (makes 20 muffins):
1 1/2 C AP flour
1 T baking powder
1/2 t baking soda
1/4 t salt
2 eggs
1/2 c organic brown sugar
1 lg apple-grated
1 stick butter-melted
1 C almond milk
1 1/2 C semi-sweet chocolate chips
1 1/2 C almonds-roughly chopped
1/4 C pumpkin seeds-toasted
3 T sunflower seeds-toasted
1. Preheat oven to 350F. Sift flour, baking powder, baking soda, and salt into a bowl.
2. Whisk together the eggs and sugar until slightly foamy.
3. Add apple, butter, and milk to the egg mixture.
4. In 3 additions, mix the wet ingredients into the dry. 
5. Reserve 3 T of each: chocolate chips, almonds, pumpkin seeds and sunflower seeds, in a bowl. Set aside. Fold the remaining chocolate chips, almonds, pumpkin seeds and sunflower seeds into the batter.
6. Spray muffin tin with cooking spray and spoon the batter in halfway for each muffin. 
7. Top with reserved chocolate, almonds, pumpkin seeds, and sunflower seeds and bake until tops are golden (~15-20 minutes).