Morning Glory Muffins 2

An updated version with even more 'good for you' stuff in them!

Morning Glory Muffins 2

1½ cups flour
½ cup oats

1 tsp. baking powder 

1 tsp. baking soda 

½ tsp. salt 

2 tsp. ground cinnamon 

¾ cup splenda brown sugar (can use 1 cup white sugar if you like)

¼ cup chia seeds 

¼ cup ground flax seed/meal 

¼ cup pumpkin seeds 

¼ cup sunflower seeds 

2 cups shredded carrots 

⅓ cup golden raisins 

½ cup sliced almonds 

½ cup unsweetened coconut flakes (or shredded coconut) 

1 apple cored and shredded 

4 eggs 

½ cup applesauce 

¼ cup vegetable oil 

¼ cup melted coconut oil 

2 tsp. vanilla extract 

Place muffin liners in pan or grease muffin cups.  

In a large bowl mix together the flour, oats, baking powder, baking soda, salt, cinnamon, and splenda brown sugar.  Stir in the chia seeds, flax meal, pumpkin seeds, sunflower seeds, shredded carrots, raisins, sliced almonds, unsweetened coconut, and shredded apple.  In a separate bowl, melt the coconut oil.  Then add the eggs, applesauce, vegetable oil and vanilla extract to that.  Beat all together.  Stir egg mixture into flour/carrot mixture just until moistened.  Scoop batter into the prepared muffin cups.  Bake at 400 degrees for 5 minutes, then 350 degrees for 15-20 more minutes.  Makes 22-24 regular/small muffins.  Can sprinkle oats on top to help with gummy surface if you like.