Gluten-Free Nutrition Filled Muffins

1 c. applesauce
½ c. grated zucchini and carrots
½ c. maple syrup or raw agave
1 c. gluten free flour
½ c. of NSP Love and Peas Protein
1 ½ t. baking powder
2 T. ground flax seed
¾ t. soda
1 t. cinnamon
¼ t. nutmeg and ginger
½ t. real sea salt
2 T. Bee Pollen
½ c. raisins and
½ c. chopped nuts

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Mix applesauce, zucchini, carrots and sweetener into a bowl.  Mix dry ingredients into another bowl.  Stir the dry ingredients into the wet mixture.  Stir in raisins and nuts.  Fill oiled or lined muffin tins 2/3 full and bake at 375 degrees F for 15 to 20 minutes.