Last week I completed my yoga teacher training for children. It was an intense week. You say, "Yoga is intense? Yeah right.", but we were there for 35 hours for actual classes, hands-on training with children, and classroom time. We had a wonderful "snack fairy" bring us snacks two times a day. There's something so wonderful about eating fresh, organic foods that others have prepared, right?
All us students went crazy over these wonderful muffins, and I'll forever call them "Yoga Muffins" because they bring back memories of such a wonderful week.
These muffins are adapted from this recipe.
Makes 16-24 muffins
- 1.5 cups Whole Wheat Flour
- 3/4 cups Flaxseed Meal
- 3/4 cup Oat Bran
- 1/4 cup Brown Sugar
- 1/4 cup + 2 tablespoons Splenda
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Cinnamon
- 1.5 cups Grated or Finely Chopped Carrots
- 2 whole Apples, Peeled, Cored and Chopped
- 1/3 cup Raisins
- 3/4 cup chopped Pecans
- 1/4 cup Organic Agave Nectar
- 1/2 cup Milk
- 2 Whole Eggs
- 2 teaspoons Vanilla
- 1 teaspoon Raw Sugar to sprinkle on top
-Preheat oven to 350 degrees.
- Mix all dry ingredients together in a large bowl, making sure to break up lumps of brown sugar.
- Add carrots and apples. Note: I peeled the carrots and put them in the food processor, but finely chopped the apples by hand. Otherwise, the apples can end up too "liquidy".
- Mix in raisins and nuts.
- In a small bowl, mix the wet ingredients together-agave nectar, milk, eggs, and vanilla-and pour into the dry ingredients bowl.
- Mix well.
- Start by putting 16 muffin liners in a muffin pan. Spray one spray of cooking spray just in the bottom of the liner. The muffins have no oil in them, so they really stick to the paper.
- Fill each liner up almost to the top. They don't rise like typical muffins.
- If you have batter left over, add more liners & fill. I was able to get 16 muffins filled to the top.
- Bake 15-20 minutes.
- Immediately after removing from oven, sprinkle raw sugar on top of muffins. It gives them a nice, sweet crunch.
**Once cool, store in the refrigerator in a Ziploc with a paper towel to absorb moisture. They will go rancid quickly, probably because of the flaxseed meal.
**They freeze beautifully.