Sunshine Muffins

From the book "The Best of Pantry, from the editors of Harrowsmith Country Life." Posted as per request. Substitute poppy seeds for the sunflower seeds and grated apple for the carrots in these delicious muffins that can be tailor made for different tastes.

• Ready In: 35 mins
• Yields: 24 muffins

Ingredients

• 2  cups whole wheat flour
• 1  cup sugar
• 2  teaspoons baking soda
• 1  tablespoon cinnamon
• 2  cups  grated carrots
• 1⁄3 cup  dried apricot, chopped
• 1⁄3 cup sunflower seeds
• 1⁄3 cup chocolate chips
• 1⁄3 cup  shredded coconut
• 1  banana, mashed
• 3  eggs
• 1  cup  oil
• 2  teaspoons vanilla

Directions

1. Combine flour, sugar, baking soda and cinnamon, and mix well. Stir in carrots, apricots, sunflower seeds, chocolate chips, coconut and banana.
2. Beat together eggs, oil and vanilla. Stir into flour mixture just until moistened. Spoon into greased muffin tins and bake at 375*F (190*C) for 15 to 20 minutes.
3. Makes 24 muffins.