Mary's Marathon Muffins

One of my sweet members brought me in an entire batch of homemade muffins on Saturday so that I could have some to carb up before my race! The photo above was taken after I put them in the freezer overnight. These are perfect breakfast for snack go-to's. I like to pair them with a greek yogurt or protein shake. Make a batch at the beginning of the week, freeze most and take out three at a time and then store them on the counter in a ziplock bag or tupperware container. I like to warm them up but they are great cold too!

Mary's Marathon Muffins

*Adapted from Bob's Red Mill

Ingredients

1&1/2 cups Whole Wheat Flour

3/4 cup Bob's Red Mill Flaxseed Meal

3/4 cup Oat Bran

1 cup Brown Sugar

2 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

2 tsp ground Cinnamon

1&1/2 cups Carrots, shredded

2 Apples, peeled and shredded

1/2 cup Raisins (optional)

1 cup Nuts, chopped

3/4 cup Milk

2 Eggs, beaten

1 tsp Vanilla Extract

Directions

1. Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
2. Stir in carrots, apples, raisins and nuts.
3. Combine milk, beaten eggs and vanilla.
4. Pour liquid ingredients into dry ingredients.
5. Stir until ingredients are moistened. Do not over mind.
6. Fill muffin cups 3/4 full and bake at 350 degrees for 15-20 minutes. 

Makes 15 medium muffins

Nutritional Info
1 medium muffin has about 120 calories/4g fat/19g carbs/3g fiber/3g protein