Wellness Wednesday: Carrot Bran Muffins

Happy Wellness Wednesday, friends! It’s been some time since I last shared a quick, easy, and nutritious recipe that’s not only fun and relaxing to make, but also delicious to eat! Don’t worry, this is a clean, healthy, guilt-free treat. So, take your mind off the stressors of life for a bit, and prepare for a happy and satisfied tummy.

You’ll need:
2 large eggs
3/4 cup unsweetened apple sauce
1/3 cup raw honey
1 tsp pure vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder, aluminum free
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups grated carrots
1 cup oat bran
1 cup whole wheat flour
Cooking spray (I used coconut oil)

Optional:
1/3 cup raisins or chopped dates
1/3 cup coarsely chopped nuts (I used walnuts, but feel free to use pecans or hazelnuts)

Directions: 

    1. Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray.
    2. In a large mixing bowl, add eggs, applesauce, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine. Add carrots and stir a few times. Add oat bran and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins and nuts (again, optional).
    3. Distribute batter evenly between 12 openings of a tin and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool before devouring.
If kept in a glass air-tight container, you can refrigerate these for a week or freeze for up to 6 months. Enjoy them as an on-the-go breakfast option or a quick snack. It’s totally up to you! What additions would you make to the recipe? What nuts did you use?
Comment below!

 

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