Saturday Market Muffins
A healthy and tasty breakfast muffin filled with nutritious ingredients. Great snack idea too.
Servings: 20 Muffins
Ingredients
- Preheat your oven to 350. Prepare muffin tins with non-stick cooking spray or use liners.
- 1 1/2 cups flour gluten-free if needed I used a gluten-free flour blend for baking.
- 3/4 cup flaxseed meal
- 3/4 cup oat bran
- 1 cup brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- *1 tsp xanthan gum if gluten-free flour was used and not part of the listed ingredients.
- 1 1/2 cups carrots peeled and grated
- 1 medium apple peeled and grated
- 1 medium apple peeled and chopped
- 1/2 cup raisins
- 1/2 cup chopped nuts
- 3/4 cup milk or milk substitute
- 2 eggs or egg substitutes I use Ener-G Egg Replacer or aquafaba
- 1 tsp vanilla
Instructions
- In a large mixing bowl add flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon, and xanthan gum (if needed). Mix well.
- In a small bowl add milk, (or milk substitute) eggs, (or egg substitute) and vanilla. Mix well.
- Add grated and chopped carrots and apples, raisins, and nuts to dry ingredients. Stir together. This will be very thick.
- Add liquid ingredients into dry ingredients and stir. Be careful not to over mix.
- Fill muffin tins 3/4 full. Bake for 20-22 minutes. Cool on wire racks.