Vegan Carrot and Apple Muffins

This one was passed around at our last Ocean State Herbal Association meeting and was a big hit.
I thought you all might be interested in it. Again, these muffins are full of fiber, something we all need on a daily basis. In fact, the more fiber you eat in the morning, the longer you'll stave off hunger until lunchtime. So, forget those Dunkin Donut muffins! Try these for a change of pace!
They are YUM-MY!

VEGAN CARROT AND APPLE MUFFINS

Yields 12 regular sized muffins, 6 large muffins.

1 1/2 cups organic unbleached or whole grain flour
3/4 ground flax seeds
3/4 cup oat bran
3/4 cup brown sugar (I substitute date sugar or fructose sometimes)
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt (I omit this)
2 tsp. cinnamon
1 1/2 cups carrots-shredded
2 apples, shredded
1/2 cup raisins or currants
1 cup nuts (if desired)
3/4 cup soy/rice/hemp/almond/coconut milk
1 large, RIPE banana to replace 2 eggs or egg replacer (try ENR-G brand) to equal 2 eggs.
1 tsp. vanilla

Mix together flour, ground flax seeds, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
Stir in carrots, apples, raisins and nuts.
Combine 'milk', banana or egg replacer, and vanilla.
Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix.
Fill oiled muffin tins 3/4 full.
Bake at 350 degree F for 18-20 minutes.

Leave in tins for a couple of minutes than turn onto a cooling rack.

Freeze extras if there are any left.