Buckwheat Carrot Muffins

I doubled this the other day and made a huge batch.

2 ½ cups buckwheat flour
½ cup tapioca flour
½ cup sucant
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon ginger powder
2 cups applesauce
¼ cup melted virgin coconut oil
2 teaspoons vanilla
1 cup grated carrots
½ to 1 cup raisins, soaked for 10 minutes in ¼ cup water (then drain)

IN a large bowl combine the flours, sucant, baking powder, baking soda, salt , cinnamon and ginger.  In a separate bowl combine the applesauce, oil, vanilla, carrots and raisins. Mix the wet and dry and try not to overmix the ingredients. I take a papertowl wet with coconut oil and rub the muffin tins and the muffins come right out. Bake at 375 for 25 min. 

These are good for a snack or breakfast. It rare I have cereal in my house. Don't get me started on how bad cereal is for you. Most breakfast at house contain of oatmeal, muffins, eggs, pancakes or waffles.