From the bottom of my heart, I apologize for the plethora of muffin recipes lately.
What is the reason for this muffin mania, you ask? Well, whenever Sunday rolls around, I get an itch for muffin making. A serious itch. I like having a batch ready to go for the week so I can pack one as a snack every day. I eat my muffins more as a snack than as a dessert, thus I prefer them to be lightly sweetened. If you want these to be sweeter and more of a dessert muffin, I would toss in 1/4 to 1/2 cup of brown sugar.
I bought a bag of those big and not so pretty carrots at Trader Joe’s last week along with a box grater for $4 at Target, so grating carrots and putting them into muffins was bound to happen. I wanted a fall-flavored muffin so naturally cranberries had to happen, too. The whole time I was making them I kept visualizing TJ’s white chocolate chips–they would be just fabulous in these.
Before we continue, I should mention that my banana coconut muffins are still my favorite. These are a close second, though! The natural sweetness from the bananas and dates combined with a touch of honey makes these muffins pretty guilt free. There’s no butter or oil in the recipe either, just applesauce and bananas for moisture. The oat bran adds a hefty boost of protein and fiber as well! Did I mention that these are also vegan?
Three cheers for guilt-free muffins!
Cranberry Carrot Bran Muffins
A moist, lightly-sweetened bran muffin packed with carrots and cranberries that’s perfect for fall!
Recipe type: Muffin
1 cup oat bran
1 cup white whole wheat flour
½ cup rolled oats
2 stevia packets (optional, for a sweeter muffin)
½ tsp cinnamon
¾ tsp baking soda
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 tbsp ground flax + 6 tbsp water (or 2 eggs)
½ cup mashed overripe banana (1 medium banana)
¾ cup applesauce
¼ cup honey
1 tsp vanilla
¼ cup chopped dates
¼-1/2 cup dried cranberries
Pre-heat oven to 350 degrees. Liberally spray a muffin tin with cooking spray.
In a small bowl, stir together ground flaxseed and water to create a “flax egg.” Set aside.
In a large bowl, combine dry ingredients (oatbran through salt).
In a medium bowl, combine wet ingredients (flax egg through vanilla).
Pour wet into dry and stir until just combined.
Fold in cranberries and dates.
Bake for about 22 minutes.
Serving size: 1 muffin Calories: 150 Fat: 2 g Carbohydrates: 33 g Protein: 4 g