Good Morning Sunshine Muffins

Ingredients:

1 cup (250 ml) whole wheat flour

1 cup (250 ml) all-purpose flour

1 cup (250 ml) brown sugar, packed

2 teaspoons (10 ml) baking soda

1 tablespoon (15 ml) ground cinnamon

1/2 teaspoon (2 ml) ground ginger

1/4 teaspoon (1 ml) salt

4 medium carrots, peeled and grated (2 cups/500 ml)

1/2 medium zucchini, grated (1 cup/250 ml)

1 apple, peeled and grated

1/2 cup (125 ml) raisins (or mixture of raisins and dried cranberries or godji berries)

1/4 cup (60 ml) almond slivers, chopped (optional)

1/4 cup (60 ml) pumpkin seeds (pepitas), chopped (optional)

1 tablespoon (15 ml) flax seeds, ground

3 eggs

2/3 cup (160 ml) oil, preferably melted coconut oil or a combination of this and grapeseed

2 teaspoons (10 ml) vanilla

2/3 cup (160 ml) buttermilk

Method:

Place the raisins in a small bowl to plump up.

In another bowl, whisk together flour, sugar, baking soda, salt, ginger and cinnamon.

Add the grated carrots, zucchini, apple, almonds, pumpkin seeds and ground flax seeds.

Whisk together eggs, oil, buttermilk and vanilla

Add egg mixture to dry ingredients and stir just until combined.

Drain raisins and add to mixture.

Fill greased, paper-lined or silicone muffin tin to the top or 3/4 full.

Bake for 25 minutes or until toothpick comes out clean. Mini muffins will need less time.