Fruity Flax Muffins

These fruity flax muffins are tasty and moist, fruit-filled muffins with nutrition boosts from whole-wheat flour, flax, and carrot puree. They are heavier and less sweet than your typical bakery muffin, and oh, so satisfying!

Fruit Flax Muffins Recipe

• 1 1/2 cups bran flakes cereal
• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1/2 cup ground flax seed
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 cup non-fat buttermilk
• 1/2 cup honey or maple syrup
• 1/4 cup canola oil
• 1/2 cup carrot or squash puree (I use baby food)
• 1 teaspoon vanilla
• 1 1/2 cups dried cranberries, blueberries, dates, apricots, raisins (or any combination)
• 2 tablespoons whole flax seed (optional)

Preheat oven to 375 F degrees. Coat muffin pans with cooking spray.

Combine the first nine ingredients in a large bowl.

Whisk the eggs, buttermilk, honey, and oil together in a second bowl.

Add liquid to the dry ingredients and stir until just moistened.

Stir in dried fruit.

Divide the batter equally among the muffin cups (I like to use an OXO Good Grips Cookie Scoop).

Sprinkle with whole flaxseed if desired.

Bake for 12-18 minutes or until a toothpick comes out clean after inserted into the center of one of the muffins.

Cool for 5 minutes in the pan before removing to wire racks.

Cool completely before storing.

Makes 18 muffins