by Anna of Tall Grass Kitchen
These muffins are a power-packed way to start a morning or get through an afternoon. Filled with protein, fiber,
fruits, and veggies, they’re great for
hungry kids and busy mamas alike.
They freeze beautifully, and if tucked into a lunch box in the morning, a frozen muffin will thaw just in time for lunch.
- 1 cup whole-wheat flour
- 1/4 cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon cinnamon
- 1/2 cup vegetable oil
- 3/4 cup honey
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups grated carrot (about 2 large carrots)
- 1 cup grated tart apple (about 1 large apple)
- 3/4 cup cooked quinoa
Whisk together flour, flax, baking powder, salt, and cinnamon.
In a separate bowl, whisk together oil, honey, vanilla, and eggs. Stir in grated carrot, apple, and cooked quinoa.
Toss dry ingredients into the wet ingredients and stir until just mixed.
Preheat oven to 350 degrees. Line a standard-size muffin tin with papers and fill each cup 3/4 full. Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean (although muffin will still appear very moist.)
Remove from oven and after a few minutes remove muffins from tin to cool on a rack. Will keep for several days at room temperature in an airtight container or can be frozen for several months. And feel free to fold in ½-1 cup berries or chopped nuts for added oomph!