Healthy and Wholesome Flaxseed Muffins: Heart-healthy
Prep time:30 minutes
1 cup Flaxseed
1 cup Whole Wheat Flour (can substitute Quinoa Flour for gluten free muffins)
1 cup Oat Bran (or wheat germ)
1/2 cup Brown Sugar
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Cinnamon
1 1/2 cups Finely Shredded Carrots
2-3 Apples (peeled, cored, and finely chopped or 1/2 c. unsweetened applesauce)
1/2 cup Dried Fruit (cherries, raisins, cranberries) cut into small pieces
3/4 cup Organic Unsweetened Soy Milk
3 Egg Whites (slightly beaten)
1 teaspoon Vanilla Extract
Mix flour, flax seed, bran, sugar and remaining dry ingredients together.
Shred carrots and apples, chop dried fruit. Add to soy milk, egg whites and vanilla.
Add wet ingredients to dry, mix until moistened.
Fill mini muffin tins using scoop 3/4 full. Bake at 350 for approx. 20 minutes.
Freeze extras in a Ziploc bag - they taste even better a few days after they are made!