Carrot Flax Muffins

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:

  1. Preheat oven to 350º F (175º C). Grease muffin pan or line with paper muffin liners.
  2. 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.
  3. 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!