Adapted from Bonnie Stern, this is a great take on the morning glory muffin.
¾ cup unbleached all-purpose flour
¾ cup whole wheat flour
1 cup Bran Buds cereal
1 tbsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
1 tsp. cinnamon
1 large egg
¾ cup almond milk
½ cup grapeseed/extra-virgin olive oil
½ cup brown sugar
2 tbsp. molasses
1 cup apple, peeled, cored and grated
1 cup grated carrots (1-2 carrots)
½ cup chopped pitted dates
½ cup chopped walnuts, toasted
2 tbsp. toasted sesame seeds
2 tbsp. toasted pumpkin seeds
Preheat oven to 350F and line a standard loaf pan with parchment paper sprayed with cooking spray.
In a bowl, combine the flours, cereal, baking powder, baking soda, salt, and cinnamon.
In the bowl of a food processor fitted with the “s” blade, combine the egg, milk, oil, sugar, and molasses.
Add the flour mixture and pulse until just combined. Fold in the apple, carrots, dates, walnuts, and sesame seed. Pour the batter into the prepared pan.
Sprinkle with pumpkin seeds. Bake for 60 minutes.