Oatmeal Trail-mix Muffins

1 cup wheat flour
1 cup spelt flour
2 cups quick-cooking oats
1 Tsp baking powder
1 Tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1 1/2 Tsp cinnamon
1/2 tsp nutmeg
1/4 cup applesauce (I used motts peach veggie/fruit blends)
2 Tbsp olive oil
2 Tbsp flax meal mixed with 6 Tbsp water
1 1/2 cups soy milk/hemp milk
1/2 cup currants
1/2 cup raisins
2 Tbsp each: pumpkin seeds, sunflower seeds
1 Tbsp each: millet, poppy seeds
1 Tbsp rolled oats for topping

Preheat oven to 350°F.
In a large bowl mix together the flour, oats, sugar, cinnamon, nutmeg, salt, baking powder and baking soda. Add the soy/hemp milk, flax mixture, olive oil and applesauce and mix until completely combined. Add currants, raisins and seeds. Scoop mixture into greased or lined muffin tins, top each with a few rolled oats and a sprinkle of cinnamon. Bake 18 minutes for regular muffins, 12 minutes for mini.

Serving Size: 18 regular (36 mini)