Cinnamon Flax Muffins

There is not much better, in my opinion, than a piping hot muffin with a huge glass of a cold milk. I wanted to find a muffin recipe that incorporated flax seed meal since I have a bunch sitting in my fridge but unfortunately, there aren't a lot of recipes out there with flax seed. Thankfully I came across this recipe at Your Organic Child. I modified the recipe by using more carrot and adding in sweetened coconut, which I had on hand. These muffins were soooo good. Very moist, sweet, and filling. I ate a couple for breakfast and didn't feel hungry at all until late into the afternoon. They also stay moist for several days which I've found that most muffins don't do. You could add in 1/2 cup of raisins, but my hubby despises raisins and I wanted to him to eat these, so left them out. This recipe makes 18 muffins.

Ingredients

1 1/2 cups flour

3/4 cups Bob's Red Mill flax seed meal

1 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt 

2 1/4 teaspoon cinnamon

2 cups shredded carrots

2 peeled and shredded apples

3/4 cup sweetened coconut

3/4 cup milk

1 teaspoon vanilla

1 egg

Directions

Heat the oven to 350 degrees. Mix together flour, flax seed meal, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

Shred carrots and apples in a food processor. Stir in carrots, apples and coconut. Combine the milk and eggs. Pour into lightly greased muffin tins (I use cooking spray) and bake for 15 - 20 minutes.