lunchbox muffins

recipe adapted very liberally from sneakychef.com

SCORE! mama felt like super-mama with this one!!!

1/3 c. wheat germ
1/3 c. oat bran
1/3 c. white whole wheat flour (i use king arthur's)
2 teaspoons baking powder
1/2 teaspoon each salt and baking soda
2 tbsp ground flax seed mixed with 6 tbsp water to form thick consistency (substitution for 2 large eggs)
1.5 tbsp light agave nectar (substiuted for 2 tablespoons sugar)
3 tablespoons canola oil
1 single serve container mott's (no sugar added) applesauce (i used cranberry-apple flavor) or 1/2 c. if using the big jar.
1/4 c. pureed carrots (i used baby food)

1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners.

2. In a mixing bowl, whisk together the wheat germ, oat bran,flour, baking powder, baking soda, and salt. In another mixing bowl, whisk together the flax mixture (or eggs), agave nectar (or sugar), oil, applesauce, and carrots. Fold the dry ingredients into the wet, mixing until the flour is just moistened.

3. Fill each muffin cup almost to the top, spooning about 1/4 cup of batter into each and bake for 20-25 minutes, until toothpick comes out clean. Serve warm out of the oven or wrap and store in refrigerator (for up to 3 days) or freezer (for up to 3 months).

notes: these aren't your average indulgent muffin...but surprisingly, they aren't bad. they aren't very pretty and they don't rise. texture is different...very much like an oatmeal cookie. just a hint of sweetness (i would, of course, like more...but i'm addicted to sugar). amazingly, the kids were in love with these and thought it was super-special to have a muffin for lunch! and as mentioned, i felt like super-mama thinking of all the wholesome goodness they were putting in their bodies!