Carrot and Everything Else Muffins

Even though a good part of this recipe uses whole wheat flour these muffins are still very (sorry, about to use the M-word!) moist! No other way to describe them.

Ingredients:

1  1/2 cups whole wheat flour
1/2 cup all purpose flour
1/4 cup flax
3/4 cup brown sugar
1 tbsp baking powder
2 tsps baking soda
2 tsps cinnamon
1 tsp ginger
1/2 tsp salt
1/2 tsp cardamon
1 egg
3/4 cup unsweetened applesauce
1/2 cup melted coconut oil or vegetable oil
1 apple, unpeeled and shredded
1 tbsp vanilla
2 cups grated carrot, unpeeled
1/2 cup dried cranberries
1/2 cup shredded coconut
1/2 cup walnuts
1/4 cup sunflower seeds, plus more for tops

Start by re-hydrating the cranberries...soak in warm water for 10 minutes then drain.

Whisk the dry ingredients together.

Combine the egg, applesauce, apple and vanilla and mix into the dry ingredients. Add the melted coconut oil

Fold in the carrots, drained cranberries, coconut, walnuts and sunflower seeds.

Fill lined muffin tins, top each muffin with more sunflower seeds, and bake at 400 F for 10 minutes, then reduce heat to 350 F and bake an additional 10 minutes.

Makes 24 amazingly "moist" muffins!