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Last year, I was given an old recipe box, with lots of old newspaper clippings, with recipes. This recipe is from one of those clippings, so I don’t know where to give the credit! Of course, I did my own variations anyways. 🙂  We all loved this recipe, and so did our neighbour kids! The 3.5 dozen (double recipe) didn’t last 2 days! Very moist, fresh, and delicious! Definitely will be making it again.

It’s a versatile recipe, feel free to change the add-ins to sunflower seeds, poppy seeds, grated apples instead of the grated carrots, dried fruit, etc.

Sunshine Muffins

2 cups flour (I did 1/2 cup white, 1 1/2 cup spelt)
2 tsp baking soda
3/4 cup sugar
1 Tbsp cinnamon
2 Tbsp ground flax
2 Tbsp hemp hearts
1 Tbsp sesame seeds
1/3 cup sunflower seeds/poppy seeds, etc (optional)
1/3 cup coconut
1/3 cup chocolate chips
2 cups grated carrots
1 banana, mashed
3 eggs
1 cup oil
2 tsp vanilla

Combine flour, baking soda, sugar, and cinnamon together. Stir in sesame seeds, coconut, chocolate chips, carrots and banana.

Beat together eggs, oil, and vanilla. Stir into flour mixture until just moistened. Spoon into greased/lined muffin cups and bake at 375F for 15-20 minutes.

Makes 1.5 dozen.

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