Apple and Carrot Breakfast Muffins

When I was in high school I knew exactly everything.

Except maybe Chemistry. And even then, I knew Chemistry sucked, which must have counted for something good.

I stayed up too late on the phone with boys. I woke up too early to flat iron my unruly hair and learn to draw a straight line with eyeliner. Easier said than done.

I ate a lot of NutriGrain bar breakfasts. There are way better breakfasts than that. I'd like to go back and tell my know-it-all self so. But I probably wouldn't listen.

Grown-ups have to listen to their random smart instincts. It's in a handbook somewhere I'm sure. I should find that handbook. I bet it teaches you how to balance the checkbook. And read a map. And other useful things.

My smart instinct is not eating pancakes drowned in syrup every.single.morning. Dang it.

I made some breakfast muffins instead and threw every healthy ingredient I had at them. It just seemed like the right thing to do.

Apple and Carrot Breakfast Muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup rolled oats
1/4 cup flaxseed
2/3 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup milk
2 tbsp. canola oil
2 tsp. vanilla
1 cup plain low-fat yogurt
1 egg
2 apples, peeled and grated
1 large carrot, peeled and grated
1/3 cup cinnamon chips
1/3 cup dried cranberries

Combine flours, oats, flaxseed, brown sugar, baking powder, baking soda and salt in a large mixing bowl. Set aside. Peel apples and carrot. Grate each into a small bowl and set aside as well.



Add milk, oil, vanilla, yogurt and egg to the dry ingredients. Stir until just incorporated. Fold in grated apple and carrot, cinnamon chips and dried cranberries. Spoon batter into lined muffin tins.



Bake in a preheated oven for 25-30 minutes.