Whip Up Some Wonderful, Healthful Muffins

Testing out new recipes to find ways to incorporate our delicious, healthful ingredients into yummy treats is a passion of ours. And, hey, if it tastes good and it’s good for you, it’s a win-win situation!

These carrot-apple muffins were adapted from this fabulous recipe and are packed with fruit, veggie and fiber goodness! Plus, they include the incredibly nutritious boost that only chia seeds can offer. They’re also vegan, which is good news for our fans who don’t consume animal products. If you’re an omnivore, don’t fret! These muffins are so incredibly moist and flavorful that you’d never know they don’t include eggs or milk.

To make the muffins, combine 1 cup of whole-wheat flour, 3/4 cup of fine oat bran and 1/4 cup of chia seeds. Add 1 tbsp. of cornstarch, 1 tsp. of ground allspice, 1 tsp. of ground cinnamon, 1 tsp. of baking powder and 1 tsp. of baking soda. Stir the dry ingredients well and set them aside.

Peel one apple and one to two carrots. Finely grate the apple and carrots, so that you have approximately 1/3 cup of each. Stir the grated apple and carrots into the dry ingredients. Add 1/3 cup of real maple syrup (or 3 tbsp. to 1/3 of a cup of organic agave syrup, depending on how sweet you like it). Mix in 1 cup of water and 1/4 cup of neutral-tasting oil, such as vegetable or canola.

Line a muffin tin with paper muffin cups, then divide the batter among six to eight compartments. If you prefer, you can also coat a mini-muffin tin with oil or cooking spray and spoon about 1 tbsp. of the batter into each of the compartments. The mini muffins are a bit easier to eat, but the large muffins freeze better.

Bake the carrot-apple muffins at 375 degrees Fahrenheit for 20 to 25 minutes for regular-sized muffins and 10 to 15 minutes for mini muffins (until a toothpick inserted into the center comes out clean). Let them cool in the pan for a few minutes before gently transferring them to a cooling rack or plate. These muffins are very moist and tender, so take care not to break them when removing them from the pan.

Allow the muffins to cool completely before serving them. They’ll develop a richer flavor and firmer texture as they cool down to room temperature. Store the leftovers in an airtight container in the fridge or freezer.