Good Morning Carrot Muffins

Ingredients:
-4 Large carrots, shredded (I used my food processor)
-1/4 C chopped walnuts
-1/2 C AP flour
-1/2 C wheat flour
-1/3 C Almond flour
-1/3 C honey (locally sourced, preferably a dark one)
-1/4 C sunflower seeds
-2 TB chia seeds
-2 eggs (I use jumbo)
-1/2 C applesauce
-1/2 tsp baking soda
-1 tsp baking powder
-2 tsp cinnamon or more to taste
-2 shakes ginger
-2 shakes nutmeg
-pinch of salt
-dash of vanilla

Wow, right? Quite a list.  Normally I hate things that take a laundry list of ingredients, but I ended up really liking these.  I used an applesauce my mom made that was very low on sugar, and all in all these ended up with just a hint of sweetness instead of being overly done.   If you want to make them sweeter, feel free to add in some brown or white sugar. Maybe this is a sign that I am growing up, but I actually prefer things that are less sweet in the morning.

Anyway, as usual I don't do anything complex in this apartment unless it is French macarons, so all you need to do is toss all this stuff in a bowl and give it a good mix.  Divide it evenly into 12 muffin tin wells that have been greased.

You should not need liners for these.  If you swap out something like the eggs for bananas, you may want to use cupcake liners.  Bananas always give me such a time.

Anyway, bake for 20-25 minutes at 350F.  Let sit in the pan a couple minutes, run a knife around the edges of the muffins if needed, and transfer to a wire rack to cool.

And yes, I do actually measure a lot of my spices in shakes and not actual measurements.

I think this will be a very acceptable substitute for bread in the morning.  I ran out earlier tonight.  Sadly, I cannot make a multigrain bread that I like as well as some of the ones I can buy.  What I can do, however, is make muffins that are not sugar bombs.  And that is just fine by me.

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