Want something a little spicy for breakfast that is loaded with lots of good stuff? These low sugar, low fat muffins have 4 grams of fiber and 8 grams of protein and 175 calories. Get out a big bowl and a spoon and make some today. Yields 19 muffins. [Macronutrient & Caloric stats are based on the recipe as written].

• 1 cup all-purpose flour
• 1 cup Oat bran
• 1/2 cup ground Flaxseed
• 4 TB chia seed
• 4 scoops Orgain collagen peptides
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/4 tsp ground ginger
• 1 tsp ground cloves
• 1/2 cup dark brown sugar or Agave, Honey or Maple Syrup
• 2 TB molasses
• 2 tsp vanilla extract
• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened applesauce or 3 TB blackberry jam
• 3 eggs (or 9 TB Aquafaba)
• Juice of 1 orange (1/3 cup)
• 1 large Apple finely chopped-grated
• 2 generous cups shredded-grated carrot
• 1/2 cup golden raisins (I like Great Value’s Berry blend of raisins, cranberries & cherries)
• 1/2 cup chopped walnuts

Preheat oven to 350 F. Mix the dry ingredients & spices together in a large bowl, mix in the eggs, then add the remaining ingredients. Mix well with a spoon. Place cupcake liners in 19 muffin tin spots & fill each to the top. Bake approx 20-24 minutes. Ovens vary! Don’t overbake. Remove from oven and let them cool on a wire rack. They are best eaten after they’ve cooled down. Can store at room temperature for 2 days or in the refrigerator for a week. Can’t eat them all in a week? Freeze them, but of course!

ENJOY.