Sorry for the BELATED muffin recipe! I found this recipe
over at The Daybook Blog. I ended up with a little extra batter and decided it
was the perfect time to bring out the doughnut pan! I then celebrated National
Doughnut Day with a healthy doughnut/muffin. Please modify this recipe
according to what you have at home or nutritional macros, etc… I almost always
alter recipes! I like to find what works best for me!
1
1/2 c white flour {I used whole wheat}
3/4 c flaxseed meal
3/4 c oat bran {I didn't have oat bran at the time, so I just used oatmeal}
1 c brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 c carrots shredded
1 c chocolate chips
2 apples, peeled and shredded
1 c nuts
3/4 c milk
2 eggs, beaten
1 tsp vanilla extract
3/4 c flaxseed meal
3/4 c oat bran {I didn't have oat bran at the time, so I just used oatmeal}
1 c brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 c carrots shredded
1 c chocolate chips
2 apples, peeled and shredded
1 c nuts
3/4 c milk
2 eggs, beaten
1 tsp vanilla extract
Preheat
oven to 350 degrees. Lightly grease muffin tins or line with paper baking cups;
set aside. Mix flour, flaxseed meal, oat bran, brown sugar, baking soda, baking
powder, salt and cinnamon in a large bowl. Stir in carrots, apples, chocolate
chips and nuts. Combine milk, beaten eggs, and vanilla in a separate bowl. Pour
liquid ingredients into dry ingredients and stir until ingredients are
moistened. Do not over mix. Fill muffin cups 3/4 full. Make for 15-20 minutes.
Yields 15 medium muffins. About 24 small muffins.
Enjoy!
