These muffins have become a hit in my family that even the picky eaters will eat them. Little do they know that compared to a lot of store bought muffins or muffin mixes these muffins are relatively healthy! They are a quick breakfast and go great paired with a yogurt or a hard boiled egg. I personally love them when they are warm out of the oven with a little indulgent smear of butter. I don’t do that all the time, but a little treat to start your day is sometimes just what you need!
1 1/4 cups whole wheat flour
1/2 cup packed dark-brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 tablespoons extra-virgin olive oil
2 large egg
1/3 cup almond milk – unsweetened (I have even used vanilla on occasion)
4 medium carrots, finely shredded (I usually use the food processor)
1 medium ripe banana, mashed
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together whole wheat flour (make sure to measure flour level and do not pack), brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, eggs, almond milk, carrots, and banana and stir until blended. Fill each muffin cup evenly batter. Bake until a toothpick inserted in center of a muffin comes out clean, 17 to 20 minutes. Do not over bake or you will dry out muffins quick so keep an eye on them towards the last few minutes! Serve warm or room temperature. Make sure to store in air tight container.
21 Day Fix: 1 muffin= 1 YELLOW, 1 PURPLE, 1 TEASPOON