Carrot, Apple, and Pecan Multigrain Muffins

I found the original recipe for these fiber-rich muffins on the back of a Hodgson Mill's Multigrain Hot Cereal box. These muffins are moist, not too dense, and rich in texture with the perfect amount of sweetness. They make a great whole grain addition to breakfast, or as a nutritious snack. 

1 cup Hodgson Mill's Multigrain Hot Cereal

1 cup all-purpose, unbleached flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup sugar

1 cup carrots, shredded

1 cup apples, peeled and chopped

1/2 cup lowfat buttermilk

2 "flax eggs" **

1/4 cup safflower oil

1/2 cup pecans, chopped

**Flax eggs: 2 tbsp flax seeds, ground, and mixed with 6 tbsp water. Set aside and allow to thicken before adding to other ingredients. 

Preheat oven to 400 degrees F.

Mix dry ingredients.

Add the rest of the ingredients and mix until well combined.

Fill muffin pans to the top.

Bake for 15-20 minutes.

Makes 12 muffins.

Nutrition Information per muffin:

205 kcal

10 g fat

3 g fiber

11 g sugar

4 g protein