More muffins today. These muffins are moist, chewy and full of lots of great veggies, grains and fruits! I love a great muffin, especially when it is full of fiber and great nutrients.
Healthy Morning Muffins
- 2 cups old-fashioned rolled oats, divided
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup packed dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons coarse salt
- 1 cup golden raisins
- 6 tablespoons extra-virgin olive oil
- 2 large eggs
- 2/3 cup skim milk
- 3 cups shredded carrots (about 8 carrots)
- 2 medium ripe bananas, mashed
Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.
These muffins can be found on the Martha Stewart website. She made them in larger muffin cups. I got 12 generous muffins in a normal sized muffin tin from this batter.
We liked them so much that I made more mini muffins the next day from this recipe. Some to eat and some to share to make more friends!!
You KNOW who you are!!
Spent time at the Splash Pad this week with my favorite little man while his mommy and sister were at swimming lessons. We managed to find a few minutes without rain and some beautiful sunshine!!