Monday, October 21, 2013

Carrot Muffins (Adapted from Bob's Red Mill Bran Flax Muffins)

I kicked off October Unprocessed 2013 with a breakfast favorite. In fact, it is one of the first "healthy" recipes I learned. These muffins are packed with healthy ingredients (carrots, apple, flax, oat bran), and yet still are tasty enough for the kids to nosh. Watch out, they're addictive!

I adapted this recipe from Bob's Red Mill, substituting a few ingredients to make the recipe less processed. We hope you enjoy this recipe. It is a sneaky (and delicious!) way to get the kids to eat veggies. Plus, the mini size of the muffins is so snackable. Just watch that the adults in your household don't eat too many.

3/4 c. whole wheat flour
3/4 c. spelt flour
3/4 c. oat bran
3/4 c. flaxseed meal
2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 1/2 c. finely shredded carrots
2 peeled, cored, shredded apples
2 beaten eggs
3/4 c. honey
1/4 c. milk
1 tsp. vanilla

1. Preheat oven to 350 degrees.
2. Combine wheat flour, spelt flour, oat bran, flaxseed meal, baking soda, baking powder, and cinnamon in a large bowl and mix.
3. Add shredded carrots and apple.
4. Combine beaten eggs, honey, milk, and vanilla in a bowl.
5. Add these liquid ingredients to the large bowl and mix all ingredients together.
6. Fill mini-muffin cups 3/4 full with batter.
7. Bake at 350 for 11-12 minutes.

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