It’s been raining and icky here in Boise. (WTF happened to spring?) Maybe that’s why I’ve been in the baking mood. I can’t wait to be in the salad and smoothie mood. That will mean summer is on the horizon!
This muffin recipe is on the back of the Bob’s Redmill flaxseed package. I’ve been making them for years and cannot believe I haven’t shared the recipe with you guys! Of course, I’ve switched some things up. I omitted the flour and used oats instead. I also add chia seeds. Why? Because I can....and I love the added texture.
One of the reasons this recipe makes my heart so happy is because I love having hearty and healthy fiber-loaded muffins around for my kids. You can make a batch and use them throughout the week. A quick breakfast or after school snack. Even my husband loves them and he’s the first to turn his nose at my “cardboard food.”
Just a FYI, the first few times I made these, I pureed the carrots so my kids wouldn’t freak out.
Here's the recipe:
2 1/4 cup oat flour (blend quick oats in the blender)
¾ cup Flaxseed meal
¾ cup brown sugar (I use palm sugar. Low glycemic and just as sweet!)
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 cups pureed or shredded carrots
2 cups shredded apple
In separate bowl mix
¾ cup almond milk
2 organic eggs
Optional (I use raisins and chia seeds)
1 cup raisins or cranberries
1 cup slivered almonds
1/4 cup chia seeds
Feel free to mess around with the chia seed and flax combo. If you want to do 1/2 cup and 1/2 cup I totally support you and offer up a virtual high five!
Combined just until moistened. Fill muffin papers. Bake muffins at 350 for 20 minutes. Makes 24.
Throw some peanut butter and raw honey on top and enjoy!
You can also use this recipe for a “Baby’s First Birthday Cake!” This is what we did with Carsyn. Use homemade whipped cream or whipped coconut milk for the topping and omit the raisins. Brilliant.
Altough I'm all for mindful eating, feel free to eat these like my three-year-old.