Hearty Morning Muffins

• 2 cups whole wheat flour
• 1 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 cups shredded carrots
• 1/3 cup chopped dried apricots
• 1/3 cup sunflower kernels
• 1/3 cup sweetened shredded coconut
• 1/3 cup semisweet chocolate chips
• 1 medium ripe ripe banana, mashed
• 3 large eggs, room temperature
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

1. In a bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and chocolate chips. Stir in the banana. Beat eggs, oil and vanilla; stir into carrot mixture just until moistened.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375u0b0 until a toothpick comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks.

whole wheat flour, sugar, baking soda, ground cinnamon, carrots, apricots, sunflower kernels, coconut, chocolate chips, ripe ripe banana, eggs, vegetable oil, vanilla

Taken from www.tasteofhome.com/recipes/hearty-morning-muffins/ (may not work)