What a great way to eat your veggies for breakfast! They are also an awesome way to sneak some veggies into your kids diet. Both of my kids really enjoyed these muffins.
1 1/4 Cups All-Purpose Flour
1/2 Cup Brown Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Cinnamon
1/2 teaspoon Kosher Salt
1 Cups Old-Fashioned Oats
1/2 Cup Raisins
3 Tablespoons Extra-Virgin Olive Oil
1/3 Cup Milk
4 Medium Carrots, finely shredded
1 Medium Banana, mashed
Preheat oven to 400°F. Lightly grease or line a 12-Cup muffin tin.
Combine the flour, brown sugar, baking soda, baking powder, nutmeg and salt together in a large bowl. Whisk until smooth.
Fold in the oats and raisins. Stir in the oil, egg, milk, carrots and banana until moistened.
Measure 1/4 Cup of the batter into each muffin cup. Bake until a toothpick comes out clean, about 23-25 minutes.
Yield: 12 Muffins
–Recipe adapted from Everyday Food magazine-