2 cups whole wheat flour
1 cup granulated sugar
3 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons powdered egg substitute (just blend in with the dry ingredients, do not mix
1/4 cup applesauce
1/2 cup vegetable oil
1 tablespoon vanilla
1/2 cup each of grated carrot, grated zucchini, walnut pieces, shredded coconut and
1 cup crushed pineapple, drained
1 medium apple, chopped into tiny pieces
1 ripe banana, mashed
In a large bowl combine the first 7 ingredients and set aside.
Combine the rest of the ingredients in a separate bowl.
Slowly add the wet ingredient to the dry until well mixed.
Fill 12 muffin cups with batter and bake for 20-25 minutes at 350 degrees F.
Use a toothpick to test the center of muffins, when it comes out clean they are done.
Allow to cool and store in an air tight container.
These muffins also freeze well.