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.
Ingredients:
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 Egg
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-