Beet and Carrot Morning Glory Muffins

Adapted from Andrea Bemis

1/2 cup oil (hazelnut oil recommended but can sub with grapeseed oil, walnut oil, light olive oil or melted coconut oil)
1/2 cup honey
1/2 cup unsweetened apple sauce
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup grated beets
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup dried fruit (cherries recommended, but any raisins or cranberries would be fine)
1/2 cup chopped nuts
sprinkle of pumpkin seeds for topping (optional)

Preheat the oven to 400F. Grease a standard 12 cup muffin tin with oil and set aside.

In a medium sized bowl whisk together the oil, honey, apple sauce, eggs, and vanilla. Add the grated carrots and beets and set aside.

In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices. Add the wet ingredients to the dry ingredients and stir until evenly incorporated. Gently fold in the dried fruit and nuts. Pour the batter into the prepared muffin tin. Sprinkle the top with pumpkin seeds if using. Bake in the oven for 18-22 minutes or until a toothpick comes out clean when inserted in the center of a muffin.

Serve warm with a pat of butter and drizzle of extra honey.

Store in an airtight container on the counter for 3 days or freeze for up to 6 months.