Chock Full of Healthy Muffins

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DISCLAIMER AND NOTICE TO YOUR NASAL HEALTH: Do NOT give these to your one-year-old. There will be gastrointestinal distress and you WILL be sorry.

Healthy Muffins

I’m sure Mr. V would be somewhat alarmed to find out I’ve been experimenting more with “whole foods” options in his absence from our home. I have Polycystic Ovarian Syndrome, which I personally believe is so prevalent because of the hormones that are found in our foods. Because I’ve started thinking about when we might start trying to have Baby #2, and because I don’t want Libbie to have to deal with this struggle, I am trying to stick to healthful foods for her.

I’m definitely not a purist, but I try to keep things in moderation, especially for her. And maybe some day I’ll be able to wrench the diet drinks out of my hand and stick to water and herbal tea…

Anyway, these muffins are moist, delicious, and a WONDERFUL source of fiber. Because of all the fiber, they are quite filling and make a satisfying breakfast for me. You do need to freeze them after three days if you haven’t eaten them all or they will mold. Not that I figured that out by experience. No siree Bob.

Chock Full of Healthy Muffins

Yield: about 18 muffins

Adapted from AllRecipes


  • 1 c. all-purpose, unbleached flour
  • 1/2 c. whole wheat pastry flour (or use all whole wheat, I think it would work fine)
  • 3/4 c. flax seed meal
  • 3/4 c. oat bran
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 c. brown sugar (could substitute sucanat or turbinado sugar)
  • 1/4 c. maple syrup
  • 2 T honey
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 3/4 c. milk
  • 2 eggs, beaten
  • 1 tsp. vanilla
  • 2 T melted butter or coconut oil
  • 2 c. shredded carrots
  • 2 apples, shredded (can peel if you want; I didn’t.)
  • optional mix-ins: 1/2 c. raisins, 2 T sunflower seeds, and/or 1 c. mixed nuts


In one bowl, combine flours, flax seed meal, oat bran, brown sugar, salt, baking powder, baking soda, salt, and cinnamon. Whisk to combine.

In another bowl, stir together maple syrup, honey, milk, eggs, vanilla, butter or oil, carrots, apples, and mix-ins.

Add wet ingredients to dry and stir together until just blended. Pour into lined muffin tins. Bake at 350 F for 18-20 minutes or until a toothpick comes out dry.

Submitted to:
Mouthwatering Mondays at A Southern Fairytale
Tasty Tuesdays at Balancing Beauty and Bedlam
Cupcake (and Muffin!) Tuesdays at Hoosier Homemade

Bon Appetit!


6 thoughts on “Chock Full of Healthy Muffins

  1. Those sound delicious! I make bran muffins full of craisins, walnuts and raisins and when my youngest was tiny, he got a-hold of them and woooo doggie… the smell. It would knock the nose of a gnat.

    ^^^^ and that, just solidified my southernness.

  2. Have you ever tried substituting agave nectar in place of the sugar used in this (or other) recipe? Agave nectar is good for those w/ PCOS (like myself) as it doesn't cause a spike in your blood sugar. (which makes it better for you than honey, too) I've been trying to switch to Agave Nectar, and might try your recipe using it instead of the brown sugar. Just a thought!

  3. Made these muffins this weekend! Awesome despite the fact I accidentally left out the honey and maple syrup! Doh! I had some icing (from cookies) on hand so the icing rescued my not-sweet-enough muffins. Looking forward to making this recipe again… correctly next time around! Thanks for sharing this recipe.

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