What do you get when you combine apple, zucchini, trail mix and super grains?  

One tough tasty Muffin of course!  I was preparing the grocery list for a camping trip to the Pacific Northwest, when this recipe came together.  

These muffins are portable, perfect for a breakfast, loaded with fiber, and freeze well.

 

 

Sarah’s Muffins

1 ½ cups whole wheat flour

¾ cup ground flax seed

¾ cup steel cut oats

1 cup brown sugar (you can substitute ½ cup Splenda brown sugar blend)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 Tablespoon cinnamon

 

½ cup skim milk

¼ cup vanilla Greek yogurt or alternative dairy free yogurt option

2 eggs, beaten

2 teaspoons vanilla

2 tablespoons vegetable oil

 

2 cups apples, shredded

2 cups carrots or zucchini shredded

½ cup raisins, craisins, or dried unsweetened (cherries, strawberries, blueberries)

1 cup chopped mixed nuts ( I use walnuts and pecans)

½ cup chocolate chips  


Muffin 2

 

  1. Preheat oven to 350 degrees.  Grease muffin pan.
  2. In a large bowl, mix together the flour, flax seed, oats, brown sugar, baking soda, baking powder, salt and cinnamon.
  3. In a small bowl mix the milk, eggs, vanilla and oil.  Stir into the dry mixture.
  4. Stir in carrots/zucchini, apples, raisins or other and nuts.
  5. Fill prepared muffin cups 2/3 full with batter.
  6. Bake 15-20 minutes, or until a toothpick in the center of muffin comes out clean.

 

*If you have gogi berries, chia, or any additional superfoods in your cabinet.

Do not be afraid to toss a couple tablespoons in.  Customize this re

cipe to fit your pantry.  

Katy

Recipe | Katherine Hall RD LD CLT of Optimal RD

About The Author

Katherine Hall
Recipe Developer

Katherine Hall is a dietitian and owner of Optimal Nutrition, and a recipe contributor for Austin Food Magazine.

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