Vegan Breakfast Muffins

This tasty breakfast treat especially great for kids comes from Tracy, one of our Sacramento customers. She believes that with a little bit of planning we can all "eat deliciously healthful." You can find more of her healthy recipes on her blog daalicious.

Ingredients:
1 1/4 cup whole wheat flour
1/4 cup organic cane sugar
1 1/2 tsp Saigon cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp Kosher salt
1 cup shredded carrots
1/2 cup apple sauce or grated apple
2 tbsp flax seed meal
4 tbsp warm water
1/4 soy milk
1/4 cup Olinda Ridge Extra Virgin Olive Oil
2 tbsp Agave Nectar or Honey
1 tsp Vanilla extract

Preparation:

Preheat oven 350.

Combine the flax seed meal with warm water stir and set aside. In a separate bowl combine all dry ingredients. In another bowl mix all wet ingredients including the flax seed mixture. Add the wet to the dry ingredients just until combined. Fill muffin cups about 3/4 way and bake for approx 20 -25 min. Store in a tupperware in the fridge, they are best when warmed for a few seconds.