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Author Notes: My friend Susan sent me this recipe to make with my daughter a few years ago. She said she had made this many times over the years and adapted it along the way until it was perfect and that I HAD to try it because they were so good. So I did. And I agree with her sentiments. My daughter and I had great fun (read bonding time) making these together and they are delicious. They are moist and filling muffins for breakfast or lunch on the go, and have no lack of flavor at all. Thank you Susan for the inspiration to make these! —anotherfoodieblogger
Makes 18 - 24 muffins
- 1 1/2 cups whole wheat flour
- 3/4 cup flaxseed meal
- 3/4 cup oat bran
- 1/4 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/2 cups finely grated carrots
- 1 cup unsweetened applesauce
- 3/4 cup golden raisins
- 1 cup chopped pecans (or walnuts)
- 1 cup milk
- 2 beaten eggs
- 1 teaspoon real vanilla extract
- Preheat oven to 350 degrees. 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.
- 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.
- Fill the muffin tins a little more than 3/4 full. Let the batter rest a few minutes before putting in oven. Bake at 350 degrees for 25 minutes. I ended up with 18 muffins. I may have overfilled a few. Enjoy!
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit