These muffins are great with breakfast or as a snack, and have a little of everything in them: fruit, veggie, seeds and nuts. And what's nice about these muffins is that they freeze really well - I place them in individual freezer bags and defrost as needed.
1 cup white flour + 1 cup whole wheat flour
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
2 ripe bananas, mushed
3 tbs blackstrap molasses
1/2 cup apple juice, plus more if needed
2 tsp apple cider vinegar
1 1/2 cups finely grated carrots
1/3 cup finely chopped pecan/walnuts
1/2 cup raisins
1 tbs ground flax seeds
1 tbs ground sunflower seeds
1 heaped 1/2 tsp ground pumpkin seeds
1. Preheat oven to 180 C or 375 F. Spray muffin tin with nonstick spray or line with paper liners.
2. Combine flours, cinnamon, baking powder, baking soda, flax seed, sunflower seed and pumpkin seeds, and mix together.
3. In another bowl mix together bananas, molasses, apple juice and apple cider vinegar.
4. Mix together wet and dry ingredients, then fold in carrots, pecan/walnuts and raisins. Use a bit more apple juice if needed to wet all the flour.
5. Divide mixture into 12 muffin cups and bake for about 20 minutes or until the top springs back to the touch. Baking times may vary due to different ovens. Remove from oven and cool.
6. Store in air-tight container or freeze.
(PHOTO COMING SOON)