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).
