1 1/3 c. white whole wheat flour

2/3 c. oats

1/2 c. sugar substitute (I use Splenda)

1/2 T. baking soda

1/2 t. salt

2 T. chopped tarragon

2 carrots, grated

1 apple, grated

1 banana

1/2 c. rice milk

1/4 c. agave substitute

1/4 c. unsweetened applesauce

2 t. egg replacer (equivalent to 1 egg)

2 T. water

Preheat oven to 375º F.

Mix dry ingredients (flour, oats, sugar substitute, baking soda, cinnamon, salt) together in a large bowl. Stir in the tarragon.

Grate the carrots and apple and mix them in with the dry ingredients.

Mix together the banana and the wet ingredients (rice milk, agave substitute, applesauce, egg replacer, water) in a food processor. Pour into the dry ingredients and stir until just mixed.

Pour into muffin tins lined with muffin papers. Bake for 25 min.

Tomato Boots, Carrot Apple Chocolate Chip Muffins

Yield: 13 muffins