I have a ton of flaxseeds and needed something to do with them besides grind them for oatmeal in the morning and put them in smoothies. Muffins seemed like a good idea. The flaxseed is a great way to add fiber to your diet.
This recipe is adapted a little bit from Hazelnut. I omitted raisins and nuts because I wanted a muffin that was more of a small snack that could be eaten between meals and added a little more spice.
1 1/2 cups flour
1 1/2 cups ground flaxseed
2/3 cup brown sugar
3 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1/4 teaspoon nutmeg
1 1/2 cups shredded carrots
3/4 cup milk
2 eggs, beaten
2 tsp vanilla extract
1. Preheat oven to 350 and line 2 muffin tins with paper liners.
2. Combine flour, flaxseed, baking powder, salt, sugar, cinnamon, and nutmeg in large bowl. Add the carrots and toss in until well combined. If you only have flax seeds, use a spice grinder and grind them into a fine powder until you have enough.
3. In a separate bowl, whisk the eggs, milk, and vanilla. Add wet ingredients to dry and fold together until just barely mixed.
4. Scoop into muffin tin and bake for 20-25 minutes, or until firm, rotating pans halfway through baking time.