Healthy Flax Seed Oat Bran Muffins

Holidays are over. Here’s the obligatory healthy post. These are damn good though.

I was in Trader Joe’s last month with my mom. She pointed out this recipe printed on a bag of Bob’s Red Mill ground flax seeds. She buys flax seeds all the time and has always wanted to make the recipe. Daughter to the rescue. I had everything in my pantry to make these except oat bran. Mom to the rescue, who had a big bag at home. I measured out enough for the recipe and tucked it in my bag before returning to the city.

The following weekend up in my big kitchen in Pennsylvania, I threw a batch of these together and took them out to my mom the following Monday. She loved them and now and ate one at breakfast for as long as they lasted. I made more. Rinse and repeat.

These freeze well and are a great breakfast or snack alternative. Switching up some of the ingredients is no problem. If you have leftover bits and pieces of nuts, dried berries, etc. from your holiday baking (I did a version with a stray half bag of fresh cranberries), these muffins are a guilt-free, healthy way to make them disappear and make room in your cabinets for more good things in 2014.

Ingredients:

Directions:

• Mix all dry ingredients together, stir in carrots, apples, raisins, and nuts.
• Combine milk, beaten eggs, and vanilla.
• Pour liquid ingredients into dry ingredients.
• Stir until everything is moistened. Do not over mix
• Fill muffin cups ¾ full.
• Bake at 350 15-20 minutes.
• Remove muffins from pan, transfer to a wire rack and let cool completely.