I have something like a bajillion bookmarks for various baked goods.  We both have very little self control when it comes to baked treats, which makes it difficult to keep them in the house, which by extension makes it difficult to bake with any kind of regularity.

I happen to love bran muffins, however, and was feeling like something different for breakfast this week.  I also picked up a couple of (sealed, don’t worry) jars of molasses from tables full of free to a good home kitchen stuff.  The result?  These muffins:

One frequent problem with good-for-you baked goods is that they taste, well, good for you.  I feel confident in saying that no one eats baked goods because they want to feel virtuous.  You eat baked goods because they’re delicious, and if they happen to be good for you along the way, bonus!  These are both good to eat and good for you – packed full of raisins and carrots and wheat bran and germ, but also moist and a little spicy from the molasses and cinnamon.

Now if only CAKE could be this healthy.

Recipe:

Crazy Healthy Morning Muffins
Makes 12 muffins

1 1/2 cups flour (I used whole wheat and subbed 1/2 cup wheat germ for 1/2 cup flour)
1/2 cup coarse wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice (OR 1 teaspoon ginger, 1/3 teaspoon nutmeg)
2 eggs
1/4 cup vegetable oil
2/3 cup molasses
1 small apple, peeled and grated
1 medium carrot, peeled and grated
1/2 cup raisins (or some other dried fruit, or chopped nuts)

Preheat oven to 350.  Grease or line 12 muffin cups.  Whisk together dry ingredients.  In a separate bowl, stir together eggs, oil, molasses, apple, carrot, and raisins.  Add dry to wet and stir until just combined.  Spoon into muffin cups and bake 17 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from Molasses Muffins from Cate’s World Kitchen