I, like Niki, have not always been the biggest fan of breakfast {although I do love Rice Chex, hold the milk}. Since I have come to the realization that it is necessary staple every morning, I am always looking for portable, yet delicious and healthy, breakfast items. These Bran Flax muffins are surprisingly delicious and actually not bad for you {like most muffins, which let’s be honest, are just cupcakes without the frosting}. And the best part, they’re super simple to make!

Gather all of the ingredients.

In a large bowl combine 1 1/3 cups all-purpose flour, 3/4 cup flax meal, 3/4 cup oat flour {both flax meal and oat flour can be purchased at your local health food store}, I cup of brown sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt and 2 teaspoon cinnamon. Whisk together gently.

In another bowl combine 2 eggs- beaten, 3/4 cup skim milk and 1 teaspoon of vanilla.

Make a well in the center of the dry ingredients and pour in the wet. Gently fold together everything.

Shred 2 large carrots and 2 apples.

Fold the carrots, apples and 1/2 a cup of whatever dry fruit you prefer {I used a mixture of golden raisins and dried cranberries}.

Distribute mixture into either a greased regular size muffin tins or mini muffin tin, filling the batter up 3/4 of the way.

Bake in a 350 degree for 15 minutes, muffins are ready when a cake tester inserted into the center comes out clean.

For a printer-friendly version of this recipe click here: Bran Flax Muffins

Happy Breakfast Baking!

xoxo,

Ali