Teri’s Harvest Muffins

2 cups organic flour (1 cup of oat flour and 1 cup of whole wheat suggested)

1/4 cup coconut flakes

1/4 cup currants

1 cup XyloSweet

1/2 cup chopped nuts (almonds and walnuts suggested)

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1 teaspoon flax seeds

2 teaspoons baking soda

3/4 cup olive oil

2 teaspoons cinnamon

1/4 cup vanilla almond milk

1/2 teaspoon Celtic sea salt

2 teaspoons vanilla

1/4 teaspoons vanilla

1/4 teaspoon cloves

2 Eggland’s Best Omega 3 eggs

2 cups shredded organic peeled apples

1/2 cup shredded organic carrots

Preheat oven to 350° F.

Mix all ingredients until moistened.  Fill paper lined muffin cups 3/4 full.  Bake for 20-25 minutes (or until a knife inserted in the center of the muffin comes out clean).