Harvest Muffins

Day four of Fall Recipe Week features a guest post from Branson, author of the blog My Reflection of Something. Branson has found that one of the best ways to make sure her family is eating a good breakfast is to keep a supply of nutrient-rich muffins ready for them to grab and go. Today, she is sharing a fall-inspired recipe for Harvest Muffins. Check it out, and don't forget to add your own recipe posts to the link-up at the end of this post! 

I admit I had a hard time naming these muffins. This is a recipe I have been modifying for years now, depending on the mood I am in on any given baking day. They are super versatile, and I include a version with zucchini in them as one of my top 3 favorite muffin recipes. However, now that it is (almost) fall, pumpkin has been making it's grand entrance into just about every recipe. (Stephanie's pumpkin ice cream recipe is a particularly tasty example!) So... out with the zucchini and in with the nutrient-rich goodness of everyone's favorite fall ingredient!

My food processor is my best friend when I make these muffins. Shredding the fruits and veggies is the most time-consuming part, but the end result is totally worth it. These little muffins are moist and just perfect for a healthy start to your day!

Ingredients:

1 1/2 cups whole wheat flour (or 3/4 c. wheat 3/4 c. white)

3/4 cup milled flax seed

3/4 cup old fashioned oats

3/4 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons pumpkin pie spice

3/4 cup unsweetened almond milk

2 eggs, beaten

1 tablespoon vanilla extract

2 cups canned pumpkin

1 cups grated carrot (don't use pre-shredded! It is too thick.)

1 cup shredded apple (I just core them and leave the skins on!)

1 cup craisins

1 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350 degrees F. Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together flour, flax seed, oats, brown sugar, baking soda, baking powder, salt and spices. Add the almond milk, eggs, vanilla and canned pumpkin; mix until just blended. Stir in the carrots, apples, craisins and nuts (optional). Fill prepared muffin cups 2/3 full with batter.
3. Bake at 350 F for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Makes 2 dozen muffins

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