Not only are they delicious enough to be enjoyed for dessert, but the recipe also contains no eggs, dairy or butter… but no one will ever know the difference! They’re also chock-full of vegetables, fruits, nuts and high fiber whole wheat flour- not to mention that they are so easy to make.

Gluten intolerant? No problem, just substitute the whole wheat flour with your favorite gluten free variety and you’re good to go. Credit for this fabulous morning recipe goes to Made Just Right™ member Evelyn Radcliffe.

Ingredients:
    2 cups whole wheat flour
    3/4 cup brown sugar
    2 tsp. baking soda
    2 tsp. cinnamon
    1/2 tsp. salt
    2 cups grated carrots
    1/2 cup currants
    1/2 cup pecans, chopped
    1/2 cup unsweetened coconut
    1 apple or pear, chopped small
    1/4 cup old-fashioned oats
    1 stick Earth Balance® Buttery Spread, melted
    1/4 cup unsweetened applesauce
    2 tsp. vanilla
    2 tbsp. ground flax seed
    6 tbsp. water
    2 tbsp. Earth Balance® Organic Soy Milk, if needed

Directions:Preheat oven to 350 degrees F with rack positioned in the center of the oven. Spray a muffin pan with cooking spray or line with muffin cups.
Sift the flour, sugar, baking soda, cinnamon and salt into a mixing bowl. Stir in the carrots, currants, pecans, coconut, diced apple or pear, and oats.
In another bowl, combine the Earth Balance® Buttery Spread, applesauce, vanilla, flax and water. Whisk until smooth.
Add wet mixture to flour mixture and stir until just blended. The batter will be very thick, almost like oatmeal cookie dough, but you can add a couple tablespoons of soy milk if you need to.
Divide the batter evenly among the muffin cups. Bake until the muffins are firm to the touch and a toothpick comes out clean, about 30 minutes.
Let cool for 5 minutes in the pan and then carefully remove them to continue cooling. They hold together very well, so removing them should be easy. YUM!