Makes 10-12 Muffins
2 ½ cups shredded carrot, zucchini or sweet potato
1 cup raisins (soaked in warm water for 10 minutes)
½ cup maple syrup
1/3 cup coconut oil (melted)
1 tbsp. ground flax (soaked in water for 5 mins)
1 cup whole wheat pastry flour
½ cup old fashioned oats
½ tsp. baking soda
½ tsp. salt
¼ tsp. baking powder
1 tsp. cinnamon
2 tsp. vanilla extract
½ tsp. nutmeg
1 tsp. ground ginger
Preheat oven 400 degrees. Grease muffin tins with coconut oil.
Note: All ingredients should be brought to room temperature (with the exception of the coconut oil), as to help with the rise of the muffins.
In a mixing bowl combine egg, coconut oil, flax, vanilla, sugar, cinnamon, nutmeg, ginger, raisins and carrots. In separate bowl combine flour, oats, baking soda, salt and baking powder. Stir dry mixture into wet mixture, it will be thick! Fill muffin tins 2/3 full of batter and add water to any unused muffin tin. Bake 20-25 minutes or until cake tester comes out clean.