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Gnarley Muffins

February 22, 2008 by Joy the Baker 45 Comments

While they may not be the prettiest muffins you’ve ever laid eyes on, they just might be the healthiest.  These little gems are packed with banana, apple and flax seed goodness.  For those of you who aren’t nutrition obsessed California dieters,  flax seed are rich in fiber and Omega-3 fatty acids which helps protect against heart disease and cancer.  In these muffins, flax seed meal (ground up flax seeds) replace butter and oil.  How great is that!? No butter, no oil muffins!  Just healthy fats in a yummy, moist, fruit muffin!

The fruit in this recipe help to keep the muffins deliciously moist.  I used grated apples and mashed bananas, although the recipe calls for carrots instead of bananas.  Really, use any reasonable fruit of veggie you like: zucchini, apple, carrot, banana, pear, pineapple.  Go crazy!

And!  This is also my entry into February’s Weekend Breakfast Blogging Event- created by Saffron Trail and hosted by Tasty Palettes.   This month features Healthy Eats, and what could be healthier than fresh fruit and flax seed muffins? Serious Yum.

Gnarley Muffins

adapted from Bob’s Red Mill

Print this Recipe!

1 1/2 cups all purpose flour

3/4 cup flax seed meal (if you live near a Trader Joe’s, you can get flaxseed meal and oat bran there!)

3/4 cup oat bran

1 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 1/2 cups carrots, shredded

2 apples peeled and shredded

1/2 cup raisins (optional)

1 cup nuts, chopped (optional)

3/4 cup milk

2 eggs, beaten

1 teaspoon vanilla extract

1.  Using a wooden spoon, mix together flour, flax seed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

2.  Stir in carrots, apples, raisins and nuts.

3.  Combine milk, eggs and vanilla.  Pour liquid all at once into the dry/fruit mixture.  Stir until ingredients are moistened.  Do not overmix.

4.  Fill muffin cups 3/4 full.  Bake in a 350 degree F oven for 15 to 20 minutes.  Yields 15 medium sized muffins.

Healthy trans fat free muffins. Your heart say ‘Thanks!’

 

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Filed Under: Breakfast, Fruit, Healthy, Muffins, Recipes

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Reader Interactions

Comments

  1. Chelsea

    March 9, 2012 at 3:26 pm

    I am following the paleo diet. Do you know how much almond or coconut flour I should use in this recipe?

    Reply
  2. leslie

    February 24, 2012 at 2:04 pm

    just made a batch of these as a snack for my 20 month old and myself. we both gobbled ours in record time. yay for healthy treats!! thanks a mil for such a tasty recipe!

    Reply
  3. Courtney

    May 17, 2011 at 5:57 am

    I made these at midnight last night. I followed the recipe posted with the carrots instead of the bananas. The only substitute I made was almond milk in place of cows milk. I also generously sprinkled sugar on top before baking. I also added the optional raisins and walnuts. They are really good!!! Moist, hearty and a little sweet. I calculated the nutrionals and if you make 12 muffins they are each about 350 calories and 10 grams of goooood fat.

    Reply
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  1. Vegan Banana Pecan Muffins | bediva says:
    September 6, 2015 at 4:49 am

    […] Gnarley Muffins […]

    Reply
  2. 20 Healthy Snack Recipes says:
    August 7, 2015 at 1:39 pm

    […] Gnarley Muffins – Joy the Baker […]

    Reply
  3. Bran Flax Muffins | Perfecting Deliciousness says:
    October 26, 2014 at 6:29 pm

    […] Flax Muffins (inspired by Joy the Baker and adopted from Bob’s Red […]

    Reply
  4. Dad Bran Muffins | hungrygnomes says:
    September 7, 2011 at 10:25 pm

    […] fromJoy the Baker, Veggie101 and a little bit of […]

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