Serves: 24 muffins


3 cups whole wheat flour
¼ cup flax seed meal
½ tsp. salt
1 Tbsp baking powder
1 tsp. cinnamon
½ tsp. nutmeg
2 cups fruit/veggie pulp (I used approximately 1 bunch kale, 4 carrots, 2 green apples and 1 large chunk of fresh ginger)
½ cup plain Greek yogurt
½ banana, mashed
½ cup unsweetened almond milk
½ cup maple syrup or honey
1 tsp. vanilla extract
Handful of rolled oats

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Preheat oven to 350 degrees F.

In a large bowl, combine the flour, flax meal, salt, baking powder, cinnamon and nutmeg together. Then add in the pulp followed by the yogurt, banana, almond milk, maple syrup/honey and vanilla extract.


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Mix until just combined and add more almond milk if too thick.

Add batter to lightly sprayed muffin tins and sprinkle with rolled oats. Bake for 20 to 25 minutes. Muffins will be done when a toothpick inserted into the middle comes out clean. Enjoy!

Recipe adapted from Never Homemaker

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June 4, 2017