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Carrot Raisin Breakfast Muffins

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 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-