(I know they don't look pretty, and these were frozen and I don't have a picture of them fresh out of the oven. Oops!)I'm sure Mr. V would be somewhat alarmed to find out I've been experimenting more with "whole foods" options in his absence from our home. I have Polycystic Ovarian Syndrome, which I personally believe is so prevalent because of the hormones that are found in our foods. Because I've started thinking about when we might start trying to have Baby #2, and because I don't want Libbie to have to deal with this struggle, I am trying to stick to healthful foods for her.
I'm definitely not a purist, but I try to keep things in moderation, especially for her. And maybe some day I'll be able to wrench the diet drinks out of my hand and stick to water and herbal tea...
Anyway, these muffins are moist, delicious, and a WONDERFUL source of fiber. Because of all the fiber, they are quite filling and make a satisfying breakfast for me. You do need to freeze them after three days if you haven't eaten them all or they will mold. Not that I figured that out by experience. No siree Bob.
Chock Full of Healthy Muffins
Adapted from AllRecipes
1 cup all-purpose, unbleached flour
1/2 cup whole wheat pastry flour (or use all whole wheat, I think it would work fine)
3/4 cup flax seed meal
3/4 cup oat bran
2 tsp baking soda
1 tsp baking powder
1/2 cup brown sugar (could substitute sucanat, rapadura, or turbinado sugar)
1/4 cup maple syrup
2 T honey
1 tsp salt
2 tsp cinnamon
3/4 cup milk
2 eggs, beaten
1 tsp vanilla
2 T melted butter or coconut oil
2 cups shredded carrots
2 apples, shredded (can peel if you want; I didn't.)
optional mix-ins: 1/2 cup raisins, 2 T sunflower seeds, and/or 1 cup mixed nuts
In one bowl, combine flours, flax seed meal, oat bran, brown sugar, salt, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
In another bowl, stir together maple syrup, honey, milk, eggs, vanilla, butter or oil, carrots, apples, and mix-ins.
Add wet ingredients to dry and stir together until just blended. Pour into lined muffin tins. Bake at 350 F for 18-20 minutes or until a toothpick comes out dry.
Makes 18 muffins.
Submitted to:
Mouthwatering Mondays at A Southern Fairytale
Tasty Tuesdays at Balancing Beauty and Bedlam
Cupcake (and Muffin!) Tuesdays at Hoosier Homemade
Bon Appetit!
5 comments:
No siree Bob. This post reminds me of Ohio and Grandpa's muffins.
Those sound delicious! I make bran muffins full of craisins, walnuts and raisins and when my youngest was tiny, he got a-hold of them and woooo doggie... the smell. It would knock the nose of a gnat.
^^^^ and that, just solidified my southernness.
Those sound really good! Thanks for joining in the fun at Cupcake Tuesday!
~Liz
YUM.
Have you ever tried substituting agave nectar in place of the sugar used in this (or other) recipe? Agave nectar is good for those w/ PCOS (like myself) as it doesn't cause a spike in your blood sugar. (which makes it better for you than honey, too) I've been trying to switch to Agave Nectar, and might try your recipe using it instead of the brown sugar. Just a thought!
Post a Comment