Blueberry Flax Muffins (Bethany Mavis)

Ingredients

• 1½ cups whole-wheat flour
• ¾ cup ground flaxseed
• ¾ cup oat bran
• 1 cup brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp sea salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 apple, peeled, cored and grated
• 2 cups frozen blueberries
• 1 cup raisins
• 1 cup chopped walnuts
• 2 bananas
• ¾ cup almond milk
• 2 eggs, beaten
• 1 tsp vanilla extract

Directions

Preheat oven to 350 degrees. Grease and flour muffin pans or use cupcake liners. Place raisins in a small bowl. Bring 1 cup of water to a boil and pour over the raisins. Let sit for 5 minutes, then drain. Meanwhile, in a large bowl combine flour, flax, oat bran, brown sugar, baking soda, baking powder, salt and spices. Stir in grated apple, blueberries, drained raisins and walnuts. In a small bowl, mash the bananas with a fork. Add almond milk, eggs and vanilla; stir to combine. Pour the wet ingredients into the dry ingredients. Stir just until all ingredients are moistened. Fill muffin cups ¾ full and bake 15–20 minutes, or until a toothpick inserted in the center comes out clean. Yields 18 muffins.