Flax Carrot Apple Muffins

The more I try to eat healthy, the more I’m reminded I like to bake. I haven’t done much of it in recent years b/c I don’t want to have a bunch of sweets, but I’m enjoying this healthy food prep! Today’s culinary adventure was Flax Carrot Apple muffins. As I mentioned yesterday, I’m anxious to have portable food I can take with me this weekend. I found this recipe from Eat Clean for Families and Kids and decided to give it a try!

* 1 ½ cup Flour
* ¾ cup Flaxseed meal
* ¾ cup oat flour (by grinding oats in blender)
* ¾ cup brown sugar
* 2 tsp baking soda
* 1 tsp baking powder
* 2 tsp cinnamon
* 2 cups pureed or shredded carrots
* 2 cups shredded apple
* ¾ cup low fat milk
* 2 eggs
* 1 tsp vanilla
* 1 cup dried cranberries

I used all spelt flour for the flour, and 1/2 cup unsweetened applesauce and 1/4 cup molasses for the brown sugar. I didnt have any milk, so I used kefir. I also added protein powder, chia seeds and hazelnuts. I didn’t bother with dried fruit.

The muffins turned out okay, although they seem a bit doughy and I probably could have let them bake awhile longer. I had thought because of the applesauce they may naturally be a bit moist, but I think I could have been a bit more patient. But, they’re edible and portable and healthy – that’s good enough for me!

I also made a double batch of the peanut butter chickpea granola bars to take this weekend- AND I found out our hotel has a hot breakfast buffet. I think I’ll be ok! 🙂

  • Pingback: TBT – Day 7

  • I have some great muffin recipes that don’t come out doughy at all if you like … let me know. I fix those for my girls to take to school for breakfast. They love them. I use whole wheat pastry flour.

Leave a Reply

Your email address will not be published. Required fields are marked *