1/2 cup whole wheat pastry flour
1/2 cup whole spelt flour
1 cup raw (turbinado) sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 peeled, grated apple
1 cup grated carrot
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup shredded, unsweetened coconut
1/2 cup chopped pecans
4.5 tsp Ener-G Egg Replacer + 6 Tbsp water (equiv. 3 eggs)
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
2 tsp vanilla extract
1 tsp maple extract
1/4 tsp almond extract
Heat oven to 350 degrees.
Combine dry ingredients, fruits and nuts in one bowl. Mix well.
In a separate bowl, combine wet ingredients.
Mix wet ingredients into dry ingredients.
Spoon into a greased muffin tin (makes 12 good-sized muffins).
Bake until done, about 25 minutes.