Good Morning, Muffins!

I've share this on my other blog, but a friend recently requested the recipe, so I thought I'd post it here.  Enjoy!

1/2 C. ground flaxseeds (if you don't grind them, your body can't digest them and you lose all of their amazing nutritional power)
1/2 C. whole-wheat flour (I actually do 1 C. of this)
1 C. all-purpose flour (and 1/2 C. of this)
1/2 C. oat bran (in a pinch, I just put 1/2 oats into my food processor.  Not the same, but it still tastes good and is good for you)
1/2 T. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
pinch salt
pinch pepper (say what?! It's okay, you won't notice it's there.)
1/2 C. brown sugar
1/2 C. sun-dried cranberries or raisins
2 eggs, beaten
1/2 C. buttermilk or plain low-fat yogurt
1/4 C. canola oil
1 ripe banana, peeled and mashed
1 carrot, grated

Preheat oven to 375.

Combine the flaxseeds, flours, oat bran, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, pepper, brown sugar, and cranberries or raisins in a large mixing bowl.

In another bowl, mix the remaining ingredients. Fold the buttermilk mixture into the flour mixture with a spatula or spoon, just until combined. Spray 12 standard muffin cups or line with paper cups. Divide the mixture evenly among the muffin cups and bake in the center of the oven 20 to 25 minutes until a toothpick inserted in the center comes out clean.