Low Fat. Low Cal. Whole Grain. Easily made vegan with easy vegan substitutes too.
~republished for a little weekend cooking inspiration 2015 ~
~more recently updated recipes~
2006: Certain recipes sweep through the food blog world. And these muffins merit attention – all homes should smell so good with muffins in the oven! It started with a recipe from a package of Bob's Red Mill flaxmeal. I found it at Beyond Salmon who got 12 muffins. Then it moved on to Not as Good as Pork Cracklins who got 15 muffins.
And now me – and I got twelve muffins from half a recipe. I did want a small(er) batch but these are so good, I'm glad to have more for the freezer. And the recipe can easily be cut in half again for just six regular-size muffins. If you don't already stock whole grains, this will take a shopping trip, perhaps to a health food store. Lucky me, I had all the ingredients on hand – and was glad of good reason to use them – so these muffins were an easy choice. They will definitely be made again.
I sense this is an extraordinarily flexible recipe, for I adjusted the proportions considerably:
For still less sweetness, but still plenty sweet, I cut the sugar in half
For nutrition, I doubled the carrot and added a jar of all-vegetable baby food
For flavor, I doubled the vanilla and cinnamon
For moisture, I doubled the liquid and egg and added that jar of baby food
2015: I've meant to remake these muffins forever and ever. They are just as good as I remember. I just now realized how these muffins are so much like Morning Glory Muffins – I love those too! But Hearty Heart-Loving Muffins have half the calories! Definitely worth making, I'm adding them to my list of "signature recipes"!