Carrot Trail Mix Muffins

1 1/2 Tb ground flaxseed
1/3 cup pineapple juice
1 cup whole wheat pastry flour
1/4 cup wheat germ
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
pinch of salt
1/4 cup date pieces
2 Tb sunflower seeds
1/2 cup + 1 Tb pineapple, crushed
1 Tb safflower oil
3 Tb agave
1/2 tsp coconut extract (or just vanilla)
1/8 tsp vanilla extract
3/4 cup carrots, finely grated

Preheat oven to 375 degrees F. Combine pineapple juice and flax in a small bowl and set aside. Combine all dry ingredients in a large bowl and wet ingredients in another bowl. Stir in flax mixture to wet ingredients, then add wet ingredients to dry ingredients. Bake in a mini muffin pan for 15-20 minutes (check for doneness and golden color). Sprinkle cinnamon on top. Makes 12 mini muffins.


We especially like the pineapple as a sweetener. Sunflower seeds added a nice crunch, but we may try walnuts next time. Other ideas: apple butter and currant muffins and pumpkin pineapple muffins.