As weekdays mornings are getting earlier and busier, we’re searching for healthy, high protien, and high fiber breakfast foods to take on the go. I love to grab a Greek yogurt when I can, but most mornings I don’t even have time for that. Enter these muffins benefiting from protien from the pecans, fiber and sweetness from the dates and apples, fiber and omega-3 fats from the flaxmeal, and on and on. These muffins will get you through the morning at full capacity.
1 ½ c unbleached white flour
¾ c flaxseed meal
¾ c old fashioned oats
1 c brown sugar
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
½ c dates, chopped small*
1 c pecans, toasted and chopped roughly
1½ c shredded carrots (about 5 medium)
1½ c shredded peeled apples (about 3 small)
½ c milk
2 eggs, beaten
1 tsp vanilla
Preheat the oven to 350º.
In a large bowl combine the dry ingredients: flour, flaxseed meal, oats, brown sugar, baking soda, baking power, salt, cinnamon, pecans, and dates. In a medium bowl, whisk the eggs, milk, and vanilla; then add the apples and carrots. Add the wet ingredients into the dry, and fold until just combined – do not over mix.
Lightly grease a muffin pan, and fill to the top. Sprinkle oats and pecans on top for looks and crunch. If using a medium/standard size muffin pan, bake for 20-25 minutes, or until a tester comes out clean. If using a small size muffin pan, bake for 15-20 minutes. These are very moist muffins.
* buy whole dates and chop then yourself; the pre-chopped ones don’t work as well.
Adapted from the Bob’s Red Mill Flaxseed Meal bag.