Carrot redbeet poppyseed muffin

This muffin was my wish to create something of a cross between a carrot cake and muffin. It exceeded my expectations!

Ingredients for 10 muffins:
180 degrees C
2 dl spelt flour
1 dl whole wheat flour
0,5 dl poppy seeds
0,5 dl coconut flakes
2 tsp baking powder
2 tbsp flax seeds
1 tbsp sunflower seeds
0,5 dl hazelnuts
2 tbsp pumpkin seeds
1 medium redbeet
2 medium carrots
1,75 dl agave OR 2 dl brown sugar OR 2 dl honey (or a mix)
2 eggs
1 tsp cardamon
1 tsp cinnamon
1 pinch of salt
0,5 dl sunflower oil or other mild oil
3 tbsp melted butter

1. Put on the oven, 180 degrees C.
2. Mix the eggs & sugar till combined (white & fluffy)
3. Mix all the dry ingredients including the nuts and seeds.
4. Melt the butter.
5. Grate the carrot & redbeet.
6. Add the oil & carrot, redbeets to the egg mix.
7. Slowly add the mixed dry ingredients.
9. Add the melted butter.
10. Mix.

Bake in the middle of the oven for approx 12-16min. You could also bake as a cake, baking it for approx 30-45min.