Morning Glory Muffins

2 cups whole wheat flour
1/4 cup ground flax meal
1/2 cup old-fashioned rolled oats
1/4 cup sugar
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons cinnamon (or to taste)
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon ground cloves (optional)
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1 1/2 apples shredded or finely diced
1 large egg
1/2 cup canola (or vegetable) oil
2 teaspoons vanilla extract

You can make these muffins lighter by omitting the oats and/or flax meal (if you omit the flax, add a bit of extra flour in its place). You can also cut or omit the walnuts, seeds, and raisins to drop the calories (don't forget that will also lower some of the nutrients, though!).

Other ideas - use applesauce and/or pumpkin puree instead of fresh apples. Add other nuts such as pecans or almonds. Add berries (fresh, frozen, or dried) in addition to or instead of raisins. Add grated zucchini or yellow squash.

NOTE: The above optional ideas will change the Nutrition Information for these muffins!

ANOTHER NOTE: 20-minute prep time could be cut if you have a food processor to prep your carrots and apples. :)

*Preheat oven to 350°F.
*In a large bowl, mix dry ingredients.
*Stir in carrots, apples, raisins, and nuts.
*In a separate bowl, beat together egg, oil, and vanilla.
*Stir egg mixture into the carrot/flour mixture, just until moistened. (If the mixture still seems too dry, add a splash of milk.)
*Scoop batter into non-stick (or greased) muffin tins.
*Bake for 20 minutes, or until a knife comes out clean.

Serving Size: Makes 12 muffins (1 muffin per serving)

Number of Servings: 12

Recipe submitted by SparkPeople user KALISCHILDE.