Sweet Potato and Carrot Muffins

0 Preheat oven to 400 degrees and grease a muffin tin. 
1 In a large mixing bowl combine 1 tbsp of ground flaxseed and 3 tbsp of water and let set for 5-10 minutes
2  Shred the sweet potato and carrot and use a towel to drain some of the liquid and press down.  Add to the mixing bowl.
3 Add in the applesauce and stir to combine.
4 Add in all the dry ingredients and stir.  The batter will be thick and so you may have to use your hands.
5 Evenly spoon the batter in 6 muffin tins for big muffins or 8 for smaller muffins.   Top each muffin with about 1 tsp peanut butter and swirl on the top. 
7 Place in the oven to bake for 10 minutes. Then drop the oven temperature to 350 and cook for another 10-15 minutes until muffins are set in the middle. 
8 Let cool for 10 minutes and ready to serve. 
9 Store in a air tight container for up to 4 days or in the freezer for up to 3 months