Apple and Carrot Muffins

(Adapted from Zucchini Muffins, "The Best Life Cookbook", Bob Greene)


2 eggs or 1/2 c egg substitute
1/2 c plain almond milk (or skim milk for the non-dairy-free :)
1/4 c honey
1/4 c sugar
3 T olive oil
1 c whole wheat flour
1 c wheat bran
2 t baking soda
1 t baking powder
1 t cinnamon
pinch of salt
1.5-2 c unsweetened applesauce (I used Claire's apple puree)
1/2-1 c grated carrots (add the applesauce and carrot slowly, ensuring the consistency isn't overly moist)
1/3 c raisins (we used Golden Raisins)


1. Preheat oven to 350 degrees.


2. Combine the eggs, milk, honey, sugar, and oil in a bowl. Once completely mixed, add the remaining ingredients and mix thoroughly.


3. Divide batter into muffin tins and bake until a toothpick inserted comes out clean, about 17-20 minutes.
Makes approximately 16 muffins
**To make Zucchini muffins, omit the applesauce and carrot and add 3c of grated zucchini.