Bailey Wilkins (via Guelph Family Health Study)
Carrot Flax Muffins
Big-Batch Cooking! By replacing most of the oil in this recipe with applesauce, we are keeping the muffins moist while reducing the fat and increasing fruit consumption!
Ingredients:
2 cups whole wheat flour
3/4 cup ground flax seed
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
3/4 cup milk
2 eggs, beaten
1 tsp vanilla extract
2 tbsp vegetable oil
2 cups shredded carrots
3/4 cup applesauce
1/2 cup raisins (optional)
1 cup chopped walnuts (optional)
Instructions:
Preheat oven to 350º F (175º C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together flour, flax seed, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, applesauce, raisins and nuts. Fill prepared muffin cups 2/3-full with batter.
Bake at 350ºF (175ºC) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Quick Tip! Make a batch of these muffins on the weekend and store them in your freezer for a quick and nutritious breakfast or snack. Just pop them in your microwave for 30 seconds to defrost.
You can find the full recipe here!
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