Food & Cooking Recipes Appetizers Health Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 12 Made with whole-wheat flour, wheat bran, flax seed -- and sweetened with honey, carrots, and, dried figs -- these hearty muffins are healthy and delicious. Ingredients 1 cup whole-wheat flour 1 cup wheat bran 3 tablespoons flax seed, ground, plus more for garnish 1 ¼ teaspoons baking powder 1 ¼ teaspoons baking soda ¾ teaspoon ground nutmeg ½ teaspoon salt 5 carrots, finely grated 10 ounces (about 15) dried figs, sliced into eighths ⅔ cup applesauce ⅔ cup honey 5 large eggs, lightly beaten 1 teaspoon pure vanilla extract Nonstick cooking spray (optional) Directions 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. Cook's Notes If you prefer, you can bake these muffins in a standard muffin tin; spoon a quarter cup of batter into each cup. Rate it Print