Nutty Carrot, Raisin and Flax Muffins

These are super-duper healthy and tasty good. I only used 1/4 cup of maple syrup to sweeten, so they're refined sugar-free and, thank to the flax seed, full of fiber and omega 3's. I adapted this recipe from one I found in my Quick and Easy Vegan Comfort Food cookbook and I'm so glad I did! The whole family loved them - my daughter kept shoving a bite into her mouth and then running out of the room. I take that as a toddler thumbs up! Here's my adapted recipe...

1/2 cup unbleached all-purpose flour

1/2 cup whole wheat flour

1/2 cup ground flax seed

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 cup pure maple syrup

2/3 cup plain soy milk

1/4 cup canola oil

1 teaspoon vanilla extract

2 cups grated carrot

3/4 cup raisins soaked in warm water for 10 minutes and drained

1/2 cup chopped walnuts

• Preheat the oven to 400 degrees.
• Lightly grease a 12-cup muffin pan with oil or line with paper baking cups
• Mix the flours, flax seed, baking soda and cinnamon in a large bowl.
• Create a small well in the center and add agave nectar, soy milk, oil and vanilla.
• Hand-stir until smooth. 
• Fold in the carrots, raisins and walnuts.
• Fill the muffin tins three-quarters full. (I used a large cookie scoop)
  
• Bake for 20 minutes.
• Enjoy with vegan butter! Delicious!

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