Flaxseed Carrot Muffins

Inspired a few years ago by a recipe from the back of a flaxseed meal package, these muffins have evolved to the point that one could really only call them distant muffin relatives. Since the Little Man turned 1 and acquired a few dietary opinions, it's been my quest to pack these bad boys with as much wholesome goodness as they can handle. Zucchini is the latest addition. Little Man does not believe zucchini is edible. 

They're particularly yummy briefly warmed in the toaster oven. Take it to the next level with smear of cream cheese or top it off with a small scoop of vanilla ice cream and pretend it's carrot cake.

Flaxseed Carrot Muffins

makes approximately 36 muffins
30 min plus bake time

2 c. whole wheat flour

1.5 c. flaxseed meal

1.5 c. Oat bran (I've substituted wheat germ and oatmeal before)

4 tsp baking soda

1 tsp sea salt

4 tsp cinnamon

2 c. shredded carrots

1-2 c. grated zucchini

3 granny smith apples, chopped or shredded

1 c. raisins

2 c. walnuts, chopped

1 c. coconut, unsweetened

4 eggs

½ -1 orange or mandarin, peeled

1.5 c. milk

2 tsp vanilla

1 c. honey, preferably unfiltered

• In your largest bowl, mix flour, flaxseed, oat bran, baking soda, salt and cinnamon. Stir in carrots, apples, raisins, walnuts, zucchini and coconut.
• Beat eggs and the peeled orange in blender or food processor. Add milk, vanilla and honey. Mix.
• Stir liquids into dry mixture. Don’t overmix.
• Line cupcake tin with baking papers and fill with batter. Fill cups to the top.
• Bake at 350 F, middle rack, 18-25 min depending on oven. Be careful not to overcook.

Storage
Refrigerator: up to a week, or so
Freezer:  up to 1 month (possibly more), take a few days worth out at a time to thaw in the refrigerator

Time Saving Tips

Shred carrots, zucchini, and apples in food processor with grater blade. You can also do this 1-2 days ahead of time and store in the refrigerator

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