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Energy Packed Muffins
Author: Jackie
Ingredients
  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ⅓ cup ground flax seed
  • ½ cup packed brown sugar
  • 3 large eggs
  • ¼ cup honey
  • ⅓ cup melted coconut oil (or vegetable oil)
  • ⅓ cup smooth applesauce
  • 1 teaspoon orange zest
  • ¼ cup orange juice
  • 1 teaspoon vanilla extract
  • ⅔ cup dried cherries
  • ⅓ cup raisins
  • ½ cup chopped walnuts , plus more for topping
  • ⅓ cup sunflower seeds
  • 2 cups shredded carrots
  • 1 cup shredded/grated apple
Instructions
  1. Preheat oven to 350 degrees. Generously spray two muffin tins with non stick cooking spray.
  2. In a large bowl, combine whole wheat flour, baking soda, cinnamon, salt, and ground flax seed, and brown sugar.
  3. In a separate bowl, mix together eggs, honey, oil, applesauce, orange zest and juice, and vanilla.
  4. Add wet ingredients to dry ingredients and mix until combined.
  5. Stir in dried cherries, raisins, walnuts, sunflower seeds, shredded carrots, and shredded apple.
  6. Spoon batter into muffin cups half way full and top with chopped walnuts.
  7. Bake muffins for 18-20 minutes or until a knife is inserted and comes out clean.
  8. Cool for 5 minutes that flip pan over to remove. Cool completely.
  9. Store muffins in an airtight container in the refrigerator for up to 4 days or wrap in saran wrap and freeze for up to 1 month. Defrost completely before eating.