Sugar-Free Breakfast Muffins

Cael, our boy, isn't a big vegetable eater, so I've been experimenting with ways to tuck veggies into foods he'll eat.  Since I was planning to make some banana bread, I decided maybe I'd attempt to add some carrots into it.  My little creation was a hit with kids and with us adults.  It's not fat free, but it IS sugar-free.  Here it is:

Banana-Carrot Muffins:

2 very ripe bananas
1 cup finely grated carrots
1/2 Cup Applesauce
1/3 Cup Butter or Vegetable Oil
 1 cup oats
1 cup raisins, cranberries, or combination

1 cup AP flour
1 cup wheat flour
3 TB Cornstarch
1 tsp Baking Soda

1/2 tsp salt
1/2 tsp Cinnamon
1/4 cups flax seed

Preheat oven to 350.  Combine mashed banana, grated carrot, butter or oil, and applesauce in a large bowl.  Mix well.  Place oats and raisins and/or cranberries into a blender or food processor and process until it reaches a fairly fine texture.  Combine remaining ingredients and add into wet ingredients 1/3 at a time, mixing between additions.  Mix until wet throughout.  Pour in oat mixture and combine.  Ingredients will be dryer than a typical muffin mix.  If it's too dry (crumbly or dry spots) add your choice:  1 egg, 1/4 cup applesauce, or a little milk.

Fill cups of greased muffin tin evenly.  If you choose you can sprinkle a little sugar on the tops before baking.  Bake for approximately 25-30 minutes, or until muffins begin to brown and toothpick test is clean.