Vegan Breakfast Muffins - Our New Staple

My kids wake up VERY hungry and I am always looking for something to hold them through my first cup of coffee. It is sometimes a sprouted wheat bagel with cream cheese but even that is TOO much work so early in the morning. So I found this wonderful recipe for muffins. Dominic looks forward to his muffin in the morning and he lets me know with his "mmm, mmm, mmm," monkey grunts.

Recipe:
Preheat oven 350

1 1/4 c whole wheat flour
1/4 c 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 c shredded carrots
1/2 c apple sauce or grated apple
2 tbsp flax seed meal
4 tbsp warm water
1/4 soy milk
1/4 c Olinda Ridge Olive Oil (or whatever you have but you can really taste the difference)
2 tbsp Agave Nectar or Honey
1 tsp Vanilla extract

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.