severalpinchesflaky saltfor topping; fleur de sel or any other flaky salt
Preheat oven to 400 F and grease muffin tin.
Grate carrots and beets. If you have a food processor or Vitamix, they will help expedite this process. If you end up with any additional shredded beet or carrot, you can save it for topping the muffins with.
Whisk together oil, honey, applesauce, eggs, and vanilla. Add the grated vegetables.
In another bowl, combine flour, baking powder and soda, salt, and spices.
Add wet ingredients to the dry and stir until incorporated. Then add nuts/seeds and dried fruit.
Spoon batter evenly into muffin tins. Top with pumpkin seeds, flaky salt, and a pinch of extra shredded vegetables if you have any.
Bake for 22-25 minutes, or until tops are golden brown and inside is no longer gooey.
Serve with butter, nut butter, and/or a drizzle of honey.