Healthy Morning Muffins

Don’t let the “healthy” throw you… these muffins are healthy but are also moist and tasty. They are also easy to make if the carrots are shredded in a food processor. They are mini carrot cakes without icing! I am their biggest fan in our family- but I decided to try to make them for everyone AGAIN recently on a snow day. (I enjoy them enough to make them just for myself!) This time, my daughter really liked them too. Yay! I will convert them all sooner or later. 🙂 This recipe was adapted from Everyday Food.

• Yield: Makes 12

• Nonstick cooking spray
• 3/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup whole wheat flour (spooned and leveled)
• 1/2 cup packed dark-brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon coarse salt
• 1 cup old-fashioned rolled oats
• 1/2 cup raisins
• 3 tablespoons extra-virgin olive oil
• 1 large egg
• 1/3 cup skim milk
• 4 medium carrots, shredded (in a food processor, if possible)
• 1 medium ripe banana, mashed

1. Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray.
2. In a large bowl, whisk together flours, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps.
3. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
4. Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 15 minutes (on convection). Serve muffins warm or at room temperature.

Note: To store, keep in an airtight container up to 3 days.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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