Megan's healthy muffins

tried a new recipe over the weekend and I wanted to share….I’m staying away from white refined sugar and white flour as much as I can so I’ve been experimenting to see what works and what we all like! This recipe is very hearty and I feel comfortable giving it to the girls for a snack, dessert, or even breakfast! Just thought I’d pass it along…it tastes much better than it sounds! This recipe called for white flour but I just substituted for the whole wheat and also 1 C brown sugar – but I tried using maple syrup and the agave nectar….I’m sure you could use all maple syrup or honey, or just stick with the brown sugar. If anyone has any good recipes, please feel free to share! Always looking for new and healthy ideas!



BRAN FLAX MUFFINS



1 ½ C Whole Wheat Flour

¾ C Ground Flaxseed Meal

¾ C Oat Bran – I just used oats b/c that’s all I had in the house



2 tsp. Baking Soda

1 tsp. Baking Powder

½ tsp. salt

2 tsp. cinnamon



1 ½ C carrots, shredded

1 or 2 apples, peeled and shredded



½ C Raisins

1 C Nuts

(I didn’t use the nuts or raisins)



½ - ¾ C Maple Syrup

¼ C Agave Nectar



¾ C milk

2 eggs beaten

1 tsp. vanilla



Mix together flour, flaxseed meal, oats, baking soda, baking powder, salt and cinnamon in large bowl. Stir in carrots, apples, raisins (opt), and nuts (opt). Combine milk, beaten eggs, vanilla, maple syrup, and nectar. (If using brown sugar, mix with the dry ingredients) Pour liquid ingredients into dry ingredients and stir until everything is moistened. Do not over mix. Fill muffin cups ¾ full and bake at 350 for 15-20 minutes. Yields 15 or so muffins. ENJOY!