Image of muffins cooling on a rack

Zero Muffins

Necessity is often the mother of invention. Tired of eating sugar filled, nutritionally empty, tasteless, store-bought muffins when Iā€™m on the go and hungry, I invented these. They’re the perfect filling snack between meals.

1/2 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
1/2 cup wheat bran
1 cup rolled oats
2 cups whole wheat flour
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/4 cup dried cranberry or raisin
1/4 cup of unsweetened desiccated coconut

1 heaping cup grated carrot
1/4 cup fresh blueberry
1/2 cup dates (whiz in food processor or chop very finely)
1/2 cup soy milk
1 tbsp vanilla
2 flax eggs (1 tbsp flax seed meal, 2.5 tbsp water)
1/4 cup olive oil
1 mashed banana

Throw it all in a bowl and mix thoroughly. Dry ingredients first, then everything else, mixing thoroughly as you add things. Fill muffin tins to the top and bake for 24 mins @ 375 C.

Makes 6 large muffins.