Susan's Health Bomb Muffins

November 17, 2014
Author Notes

My friend has made these many times and adapted the original recipe over the years and emailed me the recipe a couple of years ago, saying "I HAVE TO MAKE THEM!". I have used her adapted recipe for this. I was able to buy most of the ingredients and the amount I needed for a very good price by going to the bulk section of one of our grocery stores here.
I actually found this a lot easier to make than expected. I had my daughter help me shred the carrots for it since we have two vegetable peelers, and I also used applesauce per Susan’s directions instead of peeling and chopping a bunch of apples. These muffins are absolutely delicious!!! And, they have flaxseed meal and oat bran in them, which are cited to have many health benefits over using standard bleached white flour. Of course, the addition of fruits and vegetables helps! Now both my daughter and husband can have a healthy breakfast when I make these instead of complaining about the boring oatmeal and Cheerios that are typically in the house. —anotherfoodieblogger

  • Makes 18 muffins
  • 1 1/2 cups whole wheat flour (or substitute if you need gluten free)
  • 3/4 cup flaxseed meal (I used Bob's Red Mill!)
  • 3/4 cup oat bran
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 cups finely shredded carrots
  • 1 cup unsweetened applesauce
  • 3/4 cup golden raisins
  • 1 cup chopped pecans, or walnuts (or omit, if needed)
  • 1 cup milk (or substitute non-dairy, if needed)
  • 2 beaten eggs
  • 1 teaspoon vanilla extract
In This Recipe
  1. Mix the flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl. Stir in the carrots, applesauce, raisins, and nuts.
  2. Combine the milk, beaten eggs, and vanilla in another smaller bowl. Pour the liquid ingredients into the dry ingredients. Stir until all ingredients are moistened. Do not overmix. Let the batter rest a few minutes before putting in oven. Fill the muffin tins a little more than 3/4 full. Bake at 350 degrees for 25 minutes.

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