Breakfast Muffins

Makes 30 regular sized muffins

• 2 cups of yogurt
• 1/2 cup of coconut oil, melted and slightly cooled, plus more to grease the muffin tins
• 2 eggs
• 2 tsps vanilla extract
• 1/2 cup of raisins
• 3 cups of chopped carrots and/or apples
• 2 and 1/4 cups of whole wheat pastry flour
• 1 and 1/2 cups of oat bran
• 1 cup of almond meal or flour
• 1 cup of brown sugar
• Raw turbinado sugar for sprinkling
• 1/2 tsp of stevia extract
• 2 tsps of baking powder
• 2 tsps of baking soda
• 2 tsps of ground cinnamon plus more for sprinkling
• 1/2 tsp of ground ginger
• 1 tsp of sea salt

Directions

1. Preheat oven to 350 degrees. In the Vitamix container, combine yogurt, coconut oil, eggs, and vanilla. Puree on low speed number 5 until well combined. Turn off, then add raisins and chopped carrots and/or apples. With the dial set to 7, pulse until raisins and carrots are shredded but not pureed.

2. In a separate bowl, combine all of the dry ingredients with a whisk. Gently stir the wet ingredients into the dry, then allow to sit for 5 minutes before dividing into greased muffin tins. Sprinkle with cinnamon and raw turbinado sugar to taste.
3. Bake for 21-27 minutes, until a toothpick inserted in the middle comes out clean. Carefully remove from the pan, laying them on their sides to cool. Store in ziploc bags.