Wholegrain Carrot Banana & More Muffins

Here are some muffins you can feel good about feeding your kids for breakfast.  Luckily, they taste good, too.

1 c. whole oats, food processed into a coarse flour
1 c. whole wheat flour
2 Tab. ground flaxseeds or chia seeds
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

2 ripe bananas (1 c.), mashed
3/4 c. grated carrots
zest of 1 lemon

1/3 c. honey
1/4 c. expeller-pressed canola oil (or you could use liquefied coconut oil)
2 eggs
1 tsp. vanilla

1 c. raisins
1/2 c. sunflower seeds

Preheat oven to 350* and spray muffin tin with cooking spray (or use paper liners).  Whisk together dry ingredients in a big bowl.  Mash bananas in another bowl and add the carrots and lemon zest.  Whisk together wet ingredients in another small bowl, then combine with bananas.  Gently stir wet and dry together, fold in raisins and sunflower seeds.  Everything should be incorporated, but don't beat it to death.  Bake 350* until toothpick comes out clean (about 18 min.).