•1 1/2 cup gluten free flour or whole wheat flour
•3/4 cup flaxseed meal
•3/4 cup oat flour (process oats in blender or food processor)
•1/2 cup organic coconut sugar
•2 tsp baking soda
•1 tsp baking powder
•2 tsp cinnamon
•2 cups pureed or shredded carrots
•2 cups shredded apple
In separate bowl
•3/4 cup non-dairy milk or organic milk
•1 tsp vanilla
Combine dry ingredients with the wet.
•1 cup dried cranberries
Combine just until moistened. Fill paper lined muffin tins. Bake at 350 for about 15 minutes, or until a cake tester inserted in the centre comes out clean.
Recipe modified from superhealthykids.com