Veggie Muffins

2 cups flour of choice (spelt, whole wheat, barley) (I used 1/2 whole wheat and 1/2 white)
1/2 cup rolled oats
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup milk or yogurt of choice (I used about 3/4 cup greek yogurt and 1/4 cup 1% milk)
1 cup applesauce, pear or peach sauce (I used my red hot applesauce)
1 tsp stevia (I used about 3/8 tsp liquid stevia)
1/3 cup oil of choice
2 eggs or equivalent egg replacer
1/2 cup shredded beets
1/2 cup shredded carrots or parsnips
1/2 cup shredded sweet potato or squash
1 tsp pure vanilla
1/2 cup chia or flax seed or other nut or seed (I used flax seed)

Pre-heat oven to 350 degrees.  Combine all dry ingredients and set aside.  In a mixer combine milk/yogurt, applesauce, stevia, oil, and egg.  Add dry ingredients to milk mixture.  Stir in veggies, vanilla, and seeds.  Place a scoop of the mixture in a mini muffin baking pan that has been sprayed with oil.  Bake 10-12 minutes or until muffin tests done. 

To freeze:  Cool muffins completely and place in Ziploc bag.  Suck as much air as possible out using a straw.  Freeze.  Remove from freezer a few hours before you want to serve and thaw on counter.