Not just any muffins. I want whole grains, protein and veggies involved. So I created these today. I used oat flour for the additional iron and protein. Also, molasses instead of refined sugar gives these muffins extra calcium, magnesium, iron and potassium. I included carrots to sneak in a veggie and nuts for more protein.
It's a lot of ingredients, but these are meals in a muffin! Seriously, they leave nothing out.
Ingredients
1 c oat flour (make from whole rolled oats and a food processor or coffee grinder)
1 1/4 c whole wheat flour
3/4 c flax seed meal
2 t baking soda
1 t baking powder
1/2 t salt
2 medium carrots, grated (or finely chopped, if you already have the food processor out from the oats)
1 20 oz. can crushed pineapple with juice
2 eggs, beaten
3/4 c milk
1/2-3/4 c molasses (you could use same amount of honey or 1/2 c brown sugar)
1 t vanilla
1 t grated orange zest (delicious, but unnecessary)
2 c fresh or frozen blueberries
1 c chopped nuts (I use pecans because I'm allergic to walnuts)
Directions
Preheat oven to 375.
Combine dry ingredients and whisk together. Then mix in carrots and pineapple.
Beat wet ingredients in a large bowl, then mix in dry ingredients. Lastly, stir in blueberries and nuts. Mix as little as possible for fluffy muffins.
Grease muffin tin and fill cups with 1/4 c of batter.
Bake for 25-30 minutes.
The most difficult part - putting them in the freezer to eat another day. Gwenny and I could easily eat six of them right now. :)
