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Breakfast Muffins

AuthorMaria
morning glory muffins for the farmers' market cooking demo!
Yields20 Servings
 1 ½ cups wheat flour
 ¾ cup ground flax seed
 ¾ cup oat bran
 2 tsp baking soda
 1 tsp baking powder
 ½ tsp salt
 2 tsp ground cinnamon
 1 ½ cups carrots, finely shredded
 2 apples, shredded
 ½ cup raisins (optional)
 1 cup chopped nuts (optional)
 ¾ cup milk
 2 eggs, beaten
 ¾ cup honey
 1 tsp vanilla
1

Preheat oven to 350°F.

2

Mix together flour, flaxseed, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts (if desired).

3

Combine milk, eggs, honey and vanilla in a separate bowl. Pour liquid ingredients into dry ingredients. Stir until batter is moist. Do not overmix.

4

Fill muffin cups 3/4 full. Bake at 350°F for 15-20 minutes. Enjoy!

Notes: We recommend using organic ingredients whenever possible. 

Seasonal Variation: You can substitute any fruit or vegetable in this muffin recipe, such as shredded zucchini or mashed ripe bananas. 

Ingredients

 1 ½ cups wheat flour
 ¾ cup ground flax seed
 ¾ cup oat bran
 2 tsp baking soda
 1 tsp baking powder
 ½ tsp salt
 2 tsp ground cinnamon
 1 ½ cups carrots, finely shredded
 2 apples, shredded
 ½ cup raisins (optional)
 1 cup chopped nuts (optional)
 ¾ cup milk
 2 eggs, beaten
 ¾ cup honey
 1 tsp vanilla

Directions

1

Preheat oven to 350°F.

2

Mix together flour, flaxseed, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts (if desired).

3

Combine milk, eggs, honey and vanilla in a separate bowl. Pour liquid ingredients into dry ingredients. Stir until batter is moist. Do not overmix.

4

Fill muffin cups 3/4 full. Bake at 350°F for 15-20 minutes. Enjoy!

Breakfast Muffins

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