Super Seed Carrot Apple Muffin
Looking for a crunchy, chewy, moist bite of deliciousness in your day? These healthy, hearty muffins are great for a grab-and-go breakfast or snack!
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Super Seed Carrot Apple Muffin
Looking for a crunchy, chewy, moist bite of deliciousness in your day? These healthy, hearty muffins are great for a grab-and-go breakfast or snack!
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| Servings |
| 12 |
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Ingredients
- 2cups whole-wheat flour
- 1/2cup wheat bran cereal
- 3/4cup ground flax seed
- 2 1/2tsp ground cinnamon
- 2 1/2tsp baking soda
- 1tsp baking powder
- 1/2tsp kosher salt
- 1 2/3cup carrotsshredded or grated
- 1 2/3cup granny smith appleshredded or grated
- 1/3cup dried cranberries
- 1/2 cup1 Tbsp sunflower seedsdivided
- 1/3 cup1 Tbsp pumpkin seedsdivided
- 1/2 cup molasses
- 3/4cup reduced or low-fat milk
- 1/2cup liquid eggs
- 1tsp vanilla extract
Instructions
- Pre-heat your oven to 400°F. Line muffin tins with paper liners.
- In a large bowl, add the flour, wheat bran, flax, cinnamon, baking soda, baking powder, and salt. Mix until well blended.
- In another large bowl, add shredded carrot, shredded apple, dried cranberries, ½ sunflower seeds, and ⅓ pumpkin seeds. Mix until well blended and set aside.
- In another bowl, add molasses, milk, eggs and vanilla extract. On low speed, use your electric mixer to mix until well blended.
- Gradually, add half of the dry ingredients and half of the fruit and seed mixture to the wet ingredients. Mix until ingredients are partially incorporated. Gradually, add dry the remaining dry ingredients and fruit and seed mixture to the wet ingredients. Mix until batter is just moistened. Do not overmix.
- Into each paper-lined muffin pan, place ⅓ cup (90 mL) prepared batter. Sprinkle each muffin with ¼ tsp pumpkin seeds and ¼ tsp sunflower seeds.
- Bake for 20-25 minutes, until lightly browned and firm to the touch. Insert a wooden pick in the center – this should come out clean!
- Let your muffins cool for 5 minutes, then remove the pans and allow to cool on racks.