Ingredients
1 cup whole-wheat flour
1 cup wheat bran
3 tablespoons flax seed, ground, plus more for garnish
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
5 carrots, finely grated
10 ounces (about 15) dried figs, sliced into eighths
2/3 cup applesauce
2/3 cup honey
5 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Nonstick cooking spray (optional)
Preparation
Preheat oven to 375 degrees. Lightly coat a 2/3-cup muffin tin with cooking spray, or line with paper cups; set aside.
Combine wheat flour, bran, flax seed, baking powder, baking soda, nutmeg, and salt in a large bowl; whisk to combine. Add carrots, figs, applesauce, honey, eggs, and vanilla. Using a large rubber spatula, stir until mixture is just combined.
Spoon 1/2 cup batter into each prepared cup, and bake until tops are golden, 15 to 17 minutes. Remove from oven; let cool in pan 12 to 15 minutes before transferring to a wire rack. Serve warm or at room temperature.
