Powerful Cranberry Ginger Muffins

Dry:
1 cup whole wheat flour
1 cup instant oats
1 Tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp all spice
1 tsp ginger (fresh or powder)
1 tbsp flax seed
1 tbsp blackstrap molasses or honey
1/4 cup cranberries (chopped)
1/4 cup chopped nuts (I used peanuts)
Wet:
1 apple shredded
1 cup carrots shredded
2 eggs (1 whole, 1 white)
1/2 cup skim milk
1 tbsp water
1 tbsp greek yogurt
1 tsp almond extract
1/4 cup brown sugar

1. Preheat oven to 350 degrees.
2. Mix together dry ingredients in a large bowl.
3. Mix together wet ingredients in a small bowl and add to large bowl.
4. Stir all ingredients.
5. In a nonstick muffin tin sprayed with non stick spray, fill 3/4ths full.
*I made 12 muffins and 13 mini muffins
6. Cook for 25-35 min for muffins and 12-20 min for mini muffins. Remove when top of the muffin is firm and semi-pointy.