Super Tasty Carrot "Cake" Muffins

So these little tasty things are like an amazing carrot spice cake WITHOUT the oil and refined sugars. Let the recipe commence for 24 medium/large cupcake size muffins (you can easily spread out the batter and get 30-32 regular size muffins or get a ton of mini ones, just make sure you remember to cut down the baking time if you go mini) This recipe invention comes with thanks to this great recipe I found on muffintinmania.com. I tweeked it according to what ingredients I had on hand and changed it up only a bit. I think the spices they used were perfect so don't change something that's good, eh? :)

Dry Ingredients:

2 1/2 cups fine wheat flour
1/2 cup flax seed flour (take flax seeds and grind them up in a processor or blender until it turns to flour)
1/2 cup multi grain mix (see this recipe for how to make it)
1tsp ground ginger
1tsp ground nutmeg
1tsp ground cinnamon
2tsp baking powder
1 1/2 tsp baking soda
1/2 cup shredded coconut (I used sweetened because it's what I had :)
1/4 cup chopped almonds

Wet Ingredients:

1 cup vanilla yogurt
1 cup honey
1 tsp vanilla
2 eggs
1 small zuchinni finely shredded (about 1/2 cup)
4 large carrots finely shredded (about 3 1/2 cups)

Mix the dry ingredients in a large bowl. Wisk together the wet ingredients, except shredded carrots, and then mix together with dry ingredients. The batter will not be a runny batter, it will be thick. Once the wet ingredients are almost all incorporated in with the dry, fold in the shredded carrots until you get a batter that looks thick, gooey, and full of carrots :) I'll post a pic of what the batter should look like in the next day or two. I'm having techinical difficulties for the moment and will try to rememdy them soon.

Now scoop batter into pre greased (or paper lined) cupcake pans filling each slot 3/4 to full (the finished muffins seem to hold the dome shape that the batter was in before being cooked, I don't know what would happen in you leveled them off ???). Bake in pre heated 350 degree oven for 15-18 minutes or until toothpick comes out clean.

Cool on a wire rack and enjoy their fluffy spicy carroty goodness!