Oaty Carrot-Banana Muffins

Here is a very versatile, yummy handful of veggies and oats that turns into a muffin. It is loosely based on a recipe from Martha Stewart's site, and according to the comments after that recipe, you can change most of the components and still have a wonderful, nutritious product. Try it yourself with your favorite things, from dried cranberries to chopped apple to chopped nuts to shredded zucchini. We started with some very cool colorful carrots in shades of purple, yellow and (surprise!) orange. The purple ones have orange centers. You can find these at the Farmer's Market or grocery stores.

60 min

18 muffins

Breakfast

Ingredients

1 1/4 cups whole-wheat flour, or a mixture of part all-purpose flour and part whole wheat
1/2 cup dark brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup old-fashioned rolled oats (not quick-cooking)
1/2 cup raisins, dried cranberries or chopped dried fruit
2 tablespoons olive oil
1 tablespoon vegetable oil or canola
1 egg
1/3 cup almond milk or skim milk, as preferred
4 shredded carrots
2 small to medium bananas, ripe

Instructions

Preheat oven to 375 degrees. Line a 12-cup muffin pan plus a six-cup muffin pan with paper liners.
Grate the carrots and mash the bananas. In a medium bowl, combine them with the oil, milk, and egg.
In a large bowl, thoroughly combine the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Stir in the oats and raisins.
Add the wet mixture to the dry and stir just until blended.
Scoop the batter into the muffin cups, filling halfway (or make them larger if you like.)
Bake approximately 22 minutes, until a toothpick inserted in the middle comes out clean.

More Information

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