Apple Carrot Muffins – Fitritious Life

You won’t be disappointed with these, and neither will your kids! I’ve given these to a few of my clients, and so far they all like them!

Yay for healthy, nutritious snacks!

I changed up the recipe a tiny bit to make these muffins jam packed with nutrients.
Instead of the full cup of brown sugar, I did half brown sugar and half coconut sugar.
Instead of the full cup and half of whole wheat flour, I used a full cup of almond meal and just a half cup of the whole wheat flour (next time, I just wanna try all almond meal).
Instead of cow’s milk, I used a coconut/almond milk.
I also added a 1/4 c of chia seeds.

Apple Carrot Muffins
adapted from Bob’s Red Mill Flax Meal

1 1/2 c whole wheat flour

3/4 c ground flax seed

3/4 c oat bran (I have used rolled oats or wheat germ as a substitute)

1 c brown sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

2 tsp cinnamon

1 1/2 c carrots – shredded

2 apples – peeled and shredded

1/2 c raisens

1 c nuts – chopped (I used walnuts)

3/4 c skim milk

2 eggs

1 tsp vanilla

Stir all ingredients together until moistened. Spray muffin tins with nonstick cooking spray. Fill tins 3/4 full. Bake @ 350 for 15-20 minutes. For mini muffins, bake 12 minutes. Yield: 15 muffins or 30 mini muffins.

They didn’t rise as high as normal, but they were still sweet and tasted great.

Enjoy!
Kjell

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