Instructions

• Preheat the oven to 425°F (220°C). Grease a muffin tin with nonstick cooking spray or cupcake liners.
• Soak the prunes in hot water for 10 minutes, then drain and finely chop.
• Make a flaxseed egg by combining the ground flaxseed and water in a bowl and setting aside for 5 minutes.
• In a medium bowl, combine the whole wheat flour, baking powder, baking soda, and cinnamon, and stir to combine. Add the grated carrots and prunes and toss to coat.
• Add the vanilla extract, applesauce, yogurt, and olive oil to the bowl with the flaxseed egg. Pour into the flour mixture and stir until just combined.
• Fill each muffin cup ⅔ full with the batter. Place the tin into the hot oven to bake for 15 minutes or until a toothpick inserted into the center of the muffins comes out clean.
• Remove the tray from the oven and set the muffins onto a wire rack to cool before serving. Leftover muffins can be stored in an airtight container on the countertop for 2-3 days.