Apple Carrot Cake Breakfast Muffins

(dairy free, peanut-free, tree-nut free (except coconut))

Makes 12 - 14 muffins

1 c all-purpose flour 

3/4 c whole wheat flour

2 tsp baking soda

2 tsp cinnamon

1 tsp ground flaxseed

1/2 tsp salt

2 c shredded carrots

1 large green apple, grated (leave skin on for extra fiber)

1/4 c shredded coconut

1/8 - 1/4 c raisins

3 large eggs

1/2 c coconut oil, melted and cooled

2/3 c honey

2 tsp vanilla

Preheat oven to 350 degrees. Line muffin tin with liners. 

Mix together dry ingredients (flour through salt) in medium bowl. Add carrots, apple, shredded coconut and raisins. In separate bowl, beat eggs with coconut oil. Add honey, then vanilla and blend. Make well in dry ingredients. Pour wet ingredients into dry. Mix until just combined. Divide evenly amongst muffin tins. Bake about 17-20 minutes until toothpick comes out clean.