Paleo Ginger Veggie Spice Muffins [Vegan]

1/2 c. minced green cabbage
1 ripe pear, chopped
1 organic carrot, grated
3 T. ground flax seed
3/4 c. water
5 T. organic coconut flour
1 T. rice bran
1 t. sea salt
1 t. apple cider vinegar
1 T. baking powder (non aluminum)
1 T. baking soda
1 T. dried unsweetened cranberries (optional)

Spices:
2 cloves
1 t. ground ginger
1 T. cinnamon
1 t. nutmeg
dash cinnamon and cayenne pepper 50-50 mix

Grate the green cabbage and carrot with the Salad Master directly into a large mixing bowl. Mince ginger in a food processor or by hand and add to the veggies. Add the chopped pear, vinegar, and sea salt and mix. Add baking powder, baking soda, coconut flour, rice bran, flax, and seasonings and mix well. You may need to add more water if the coconut flour and flax absorb too much water. Let batter rest for 2-3 minutes then add to a pregreased (with nonstick spray) 12 muffin baking tin. Bake at 350 for 17-20 minutes or until toothpick comes out clean. Let cool before serving. These would be a great gluten and dairy free bread pudding base if you have leftovers.