Carrot, Coconut, and Sweet Pea Muffins

I know, this sounds gross... peas and cabbage in muffins?! But hey, the muffins are great (Jon vouches for this) and the veggies and fruits get naturally sweeter as they cook.


2 organic carrots, grated
1/2 c. red cabbage, grated
1 can peas, drained (or frozen)
1/4 c. raisins
3/4 c. shredded organic coconut
cinnamon to taste
1 c. organic buckwheat flour
1/2 c. organic brown rice flour
1/2 c. ground flax
1/2 c. natural brown sugar*
3/4 c. water

Mix all ingredients in a large bowl until smooth. Spray a large baking dish or two 12 count muffin tins with nonstick spray. Preheat the oven to 350 degrees. Spoon the batter into the muffin tins and bake for about 17-20 minutes or until a toothpick comes out clean. For a bread, bake at 350 degrees for about 30 minutes or until a toothpick comes out clean. These are great with a little Smart Balance, natural unsweetened fruit jam, or nut butter (not for me!)

* You can substitute Stevia, Xylitol, organic sugar, honey or agave nectar if you wish. If you do so, remember that sugar granules add texture and body to the muffins, whereas the honey or agave would add moisture so you need to add less water.