We are carb addicts. We live and breathe carbs. I don’t really understand how people commit to long-term low-carb diets . . . what do they eat? What do they bake on the weekends? What do they warm up in the microwave for breakfast and slather with soft, melty butter?
A life of carbs is a life of happiness and joy.
As part of my ongoing attempt to sneak some nutrition into Forrest’s diet, I made up a batch of these Apple Carrot Bran Muffins. And they were so delicious, and so healthy, and were gobbled up so quickly, I had to make them again just a few days later. And then again a few days after that. We just might have a new favorite healthy muffin recipe over here! They really are pretty good for you, all things considered, but are so flavorful and moist and delicious, you might actually forget about the healthy ingredient list.
I love them with raisins added in, but weirdly enough, Forrest protested this, despite the way he inhales raisins almost every day with his lunch. I should know better than to underestimate his ability to be contrary and difficult. I also added some chopped prunes once (I thought I could trick Forrest into thinking they were just big raisins . . . did not go over well) and actually loved them that way. No one else would eat them, but I liked them and frankly, that is what I care about most. I think chopped walnuts or pecans would be a great addition as well, but I haven’t tried that yet.
Apple Carrot Bran Muffins
adapted from AllRecipes
1/2 cup white flour
3/4 cup wheat flour
(or replace both flours with 1 1/4 cups white wheat flour)
2/3 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups bran flakes cereal
3/4 cup buttermilk
1/4 cup vegetable oil
1 cup peeled, grated apple
3/4 cup grated carrot
1/2 cup raisins (optional)
Preheat oven to 350 degrees. Grease a muffin pan, or line with paper liners.
In a medium bowl, mix egg, buttermilk, and vegetable oil. Add bran flakes and stir. Set aside.
In a large bowl, whisk together flours, sugar, baking soda, cinnamon, and salt.
Add grated apple and carrots to bran flake mixture and stir to combine. Add bran flake mixture to dry ingredients and stir just until moistened. Fold in raisins. Fill muffin tins 2/3rds full, and bake in preheated oven 18-22 minutes or until they test done.
Remove from pan and let cool on wire rack.