Preheat oven to 190 degrees C . Lightly oil muffin tin, or line with paper muffin cases.
In a medium bowl, whisk together eggs, egg whites, apple sauce, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, bicarb soda and salt. Stir in carrots, apples and sultanas. Stir in egg mixture until just moistened. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
In a small bowl, combine walnuts and wheatgerm and then sprinkle over the muffin tops.
Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
Great recipe, easy to make, very tasty & full of flavour. They freeze well. Great for breakie on the run! - 22 Jan 2010
Made it vegetarian.
This recipe is the best! I used honey instead of the sugar, and used equal parts wholemeal flour and wholemeal pastry flour instead of the suggested amounts of flour. I also used an egg substitute instead of eggs and soya milk to make the whole thing vegan - it still tasted superb!!! - 14 Jul 2008