Dry Ingredients:

• 1.5 cups spelt flour

• 1 cup wheat bran

• 1/2 cup rolled oats

• 1/2 cup coconut sugar or turbinado sugar

• 1 cup raisins

• 1/2 cup chopped walnuts , OPTIONAL - omit to make nut-free. Pecans are a great substitute for walnuts

• 2 tablespoons ground flax seed

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 3/4 teaspoon ground nutmeg

Wet Ingredients:

• 1  1/4 cups milk of choice , I used unsweetened milk. If sweetened milk is used it would be best to reduce the sugar amount in the dry ingredients

• 1 tablespoon apple cider vinegar or lemon juice

• 1 cup grated carrot , if you have a food processor use the grating disc to grate them in seconds

• 1/2 cup unsweetened apple sauce

Directions:

1. Preheat oven to 400°F and prepare muffin pan. Grease or line with liners.

2. Put all of the dry ingredients in a large bowl and stir together to combine well.

3. Put all of the wet ingredients into a bowl or jug and stir together.

4. Add the wet ingredients to the dry ingredients and stir together to combine but don't overmix.

5. Spoon evenly into the muffins pan. I found a heaping ice-cream scoop to be about the right amount for each hole.

6. Bake for around 25 minutes until a toothpick inserted comes out clean then cool on a baking rack.

7. Enjoy!

Recipe Notes:

Spelt flour give the best results for these muffins. They work with whole-wheat flour but end up heavier and don't look as nice.