Carrot Blueberry Health Muffins

11 Feb

So I’m pretty proud of these muffins.  I’ve always wanted a muffin that wouldn’t break the calorie bank that was also full of fiber to fill me up.  Well, here they are!!

I found the recipe while perusing veganbaking.net– I LOVE THIS WEBSITE!  The recipe was titled “Blueberry Hippie Muffins” and they looked fantastic.  Completely whole grain, no added oils, and vegan!  Mmm!!  The exact website that the muffins came from is twostepsonestep.blogspot.com

Carrot Blueberry Health Muffins

Yields 18 muffins

1 cup old fashioned oats
1 cup + 3/4 cup water, divided (you could also use non-dairy milk)
1 flax egg (1 Tbsp. flax meal with 2 Tbsp. water)
1 Tbsp. agave
1 tsp. vanilla
2 medium carrots, grated/shredded (about 3/4 cup)
1/2 cup buckwheat flour
1/2 cup whole wheat flour
2 Tbsp. chia seeds
2 Tbsp. hemp seeds
1 Tbsp. flax meal
2 tsp. psyllium
1 tsp. cinnamon
1/2 tsp. sea salt
1/2 tsp. baking soda
1 tsp. baking powder
1/4 cup sugar
Dash of stevia (about 1/8-1/4 tsp.)
1/3 cup walnuts, chopped
1 1/3 cup blueberries (fresh or frozen)

Directions:

Preheat the oven to 400 degrees Fahrenheit.

In a small bowl combine the oats, 1 cup water, vanilla, and agave.  Stir together and set aside for a few minutes while your grate the carrots.  Prepare one flax egg, mixing 1 tablespoon of flax meal with 2 tablespoons of water.  Set aside.

In a large mixing bowl, combine the flours, seeds, flax meal, psyllium, cinnamon, salt, baking soda, baking powder, sugar and stevia; mix well.

Stir the oat mixture to recombine.  Add the oat mixture, flax egg, walnuts, and 3/4 cup water and stir gently to combine.  Fold in the blueberries.

Scoop into lightly oiled or paper lined muffin tins and bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.  Remove from the oven and set on to a cooling rack for 2 minutes or so.  Remove the muffins from the tins and cool completely on the cooling racks.

I have been enjoying these toasted: slice the muffin in half and place into a toaster oven, or the oven, at about 350 degrees for 5-7 minutes.  The muffin will crisp up slightly.  Spread on your favorite nut or seed butter, Earth Balance, or jam!!  This is a great pre- or post-workout snack!

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