Flax Carrot Apple Muffin Recipe

It’s time for your next picky eater success! Flax Carrot Apple Muffins are packed with healthy components like whole grains (there are two! ), fruits, vegetables, and seeds. Make these muffins ahead of time for a quick weekday breakfast or a school-friendly packed lunch.

Blueberry muffins are a fantastic example of a traditional muffin. Isn’t it fun to have a little bit unexpected in your recipe box?

Here’s a muffin with apples, carrots, cranberries, and the health of whole oats and flax seeds to add to your repertoire. It’s a moist, nutritious muffin that appeals to kids who may be lacking in their daily fruit and vegetable portions.

Five Reasons to Love This Recipe

These delectable muffins have so much nutritional variety that they may be used as a complete meal. For a balanced, nutritious muffin, we include fruits, vegetables, two different whole grains, and flax seeds.

They’re a hit with picky eaters. This dish is almost a sure bet if you’re having trouble getting healthy nutrients into your kids. Nothing is more approachable than a tasty muffin.

You are welcome to bring them along. On your way to school, give one to your child. Fill lunchboxes with these. Taking them to the park is a good idea. These muffins are a healthy and portable snack.

You can put them in the freezer. Make a double batch and store some in the freezer for future breakfasts or snacks.

They have a substantial, delectable, and sweet flavour. That’s all there is to it.

Humble Flax is Super Good for Kids

Flax seeds are high in the nutrients that children’s bodies require to flourish. Around 2 grammes of fibre and almost 1,600 mg of omega-3 fatty acids are found in one tablespoon.

Omega-3 fatty acids, which are commonly found in fish, are beneficial to heart health because they cut cholesterol and reduce artery inflammation. We may not consider our children’s cardiovascular health while they are young, but instilling a love for flax in them now can have long-term advantages.

Flax fibre can help kids stay full after a meal by regulating digestion. (This means they’re less likely to come back 30 minutes later begging for another snack.) (You are always welcome!)

Flax seeds get a lot of love in these muffins: there’s 3/4 cup in this recipe! That’s a lot of flax seeds compared to sugar. So you may rest assured that you’re getting enough nutrients.

Why Use Ground Flax Seeds? (+ Two Ways to Grind it Yourself)

For two reasons, you should use ground flax seeds in this recipe. To begin, mill the flax seeds to help them combine with the flour for a smoother, picky-eater-friendly texture.

Second, the beneficial omega-3 fatty acids are released from the flax seeds’ thick shell when they are ground. This allows our bodies to absorb the nutrients in flax more effectively. (Using whole flax seeds in a recipe adds a nutty crunch, but they’re difficult to break down in our digestive tracts.) They can pass right through us if they aren’t grounded. If you get what I’m saying.)

You can easily grind whole flax in your kitchen if you only have whole flax on hand.

To do so, place your flax seeds in a high-powered blender and blend until smooth. (You can do this even before adding the oats.) Then, on top of the flax meal, sprinkle the oats. Boom! They’ve now been mingled.)

You can also grind flax in a spice or coffee grinder, but be careful that the flavours of the spices or coffee may be picked up.

Tips for Making and Storing Flax Carrot Apple Muffins

This recipe is straightforward to prepare since it adheres to the basic principles of muffin-making that have made practically all muffins popular around the world.

That is to say, combine all of the dry ingredients in one bowl. In a separate bowl, combine your wet ingredients. Fold them gently together, and there you have it. You may now scoop them into muffin tins and bake them.

Feel free to use your blender cup as a “bowl” to combine your dry ingredients if you want to avoid doing dishes. You probably already use it to crush your oats and flax seeds into flour (see above.) Simply combine the grains, sugar, and leaveners in a blender cup and pulse to combine.

You may put some of these muffins in a zip-top bag and freeze them once they’ve been cooked and cooled. Frozen muffins should be moved from the freezer to the refrigerator the night before you plan to consume them so that they are defrosted in the morning.

Ingredients
- 1 1/2 cup flour, whole wheat
- 3/4 cup flaxseed, ground
- 3/4 cup oats, dry
- 1/2 cup brown sugar
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 2 cup grated carrot
- 2 cup, grated apple
- 3/4 cup milk
- 2 large egg
- 1 teaspoon vanilla extract
- 1 cup cranberries, dried

Instructions
1. Make oat flour by grinding oats in blender. Grate or puree carrots (will need two cups.) Grate apples.
2. Combine dry ingredients.
3. In a separate bowl, mix milk, eggs, vanilla.  Add to dry ingredients just until moistened.
Stir in cranberries.
4. Fill muffin papers.
5. Bake at 350 for 10 minutes (mini muffins) or 15 minutes, large muffins.

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