Healthy Morning Muffins
1 ¼ cups flour
½ cup packed brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup old fashioned oats
½ cup raisins
3 Tablespoons extra virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed
Preheat oven to 400*F. Coat a 12 cup muffin pan with cooking spray. In a large bowl whisk together, flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
Fill each muffin cup with ¼ cup batter. Bake until a toothpick inserted comes out clean, 23-25 minutes. Store in an airtight container up to 3 days.
I used dried cranberries instead of raisins. They make pretty small muffins but I made the twelve, working on portion control. They also store very nicely in one of my lock and locks. I also think they might be good with buttermilk.
1 ¼ cups flour
½ cup packed brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup old fashioned oats
½ cup raisins
3 Tablespoons extra virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed
Preheat oven to 400*F. Coat a 12 cup muffin pan with cooking spray. In a large bowl whisk together, flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
Fill each muffin cup with ¼ cup batter. Bake until a toothpick inserted comes out clean, 23-25 minutes. Store in an airtight container up to 3 days.
I used dried cranberries instead of raisins. They make pretty small muffins but I made the twelve, working on portion control. They also store very nicely in one of my lock and locks. I also think they might be good with buttermilk.