Who knew muffins could be so healthy, and yet still taste so good! These will be a hit for even the pickiest eaters. I find these freeze very well and defrost overnight in the fridge.
Apple Carrot Flax Muffins
- 1 1/2 c whole wheat flour
- 1/2 c flax seed meal
- 3/4 c oat flour grind whole oats in a food processor
- 1/2 c brown sugar
- 2 t baking soda
- 1 t baking powder
- 2 t cinnamon
- 2 c carrots shredded
- 2 c applesauce
- 3/4 c almond milk
- 2 eggs
- 1 T vanilla
- 1 c dried cranberries or raisins
Preheat oven to 350F degrees.
In a large bowl, combine dry ingredients.
Add shredded carrots and applesauce.
In a separate small bowl, combine milk, eggs, and vanilla.
Fold in milk mixture to large bowl of ingredients and then stir in dried fruit.
Fill muffin cups with liners.
Using an ice cream scoop, scoop batter into each cup, filling 3/4 to the top.
Bake for 15-20 minutes.