Nutritious Morning Muffins

I created a morning muffin to eat tomorrow morning before church. It goes great with tea or coffee and should serve to be beneficially nutritious to hold us until lunch time when church is out. Normally, I do not use any sugar of any kind whatsoever but may use some brown rice syrup, agave nectar, or stevia. Since mom is diabetic, these muffins turned out not overly sweet at all (although I know the coconut flakes are sweetened) and should cause no harm to her or the rest of the family members.

DRY INGREDIENTS

3 cups Bob’s Red Mill Whole Wheat Pastry Flour 3/4 cup Fructose 1 tsp baking soda 1 tsp cinnamon 1/8 tsp sea salt 4 tblsp ground, golden flax seeds 1/4 cup diced dried figs 1/4 cup diced dried apricots 1/4 cup diced dried dates 2 small apples diced 1 cup sweetened, flaked coconut 1 cup chopped walnuts

WET INGREDIENTS

1 tblsp vanilla 1/4 cup canola oil 3/4 cup boiling water 1/4 cup coconut cream (from can) 1 cup plain soy milk

Prepare egg replacer by adding 3/4 cup boiling water to the 4 tblsp ground flax seeds and let set while you prepare everything else.

Pour all dry ingredients, including the fruit and nuts, into large mixing bowl. Then add the wet ingredients along with the flax seed mixture. Stir until mixed well and spoon into greased muffin pan. Bake at 350 degrees for 45 minutes.

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