2 1/2 tablespoons ground flax seed
7 tablespoons hot water
1/3 cup canola oil
2/3 cup nondairy milk (I use soy)
2 teaspoons vanilla extract
2/3 cup packed brown sugar
2 cups carrot, peeled and shredded
1 large apple, unpeeled and shredded
1/2 cup raisins
1/2 cup dried coconut flakes
1/2 cup walnuts
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1. Preheat oven to 350 degrees F and line a muffin pan. In a small bowl, whisk together flax seed and hot water to make an egg replacer. Set aside.
2. If you have a Vitamix blender or food processor, you can pulse the carrots and apple together until chopped into very fine pieces, but not pureed.
3. In a large mixing bowl, mix together wet ingredients, sugar, carrot, and apple. Stir in remaining ingredients, and mix gently until fully incorporated. Try not to overmix.
4. Spoon into prepared muffin tins. Fill according to how big you want your muffins to be. Bake for 25 minutes. Let cool completely before serving, or else they might stick to the paper.
Source of recipe: This recipe has been passed down to and modified by my mum.