This delicious muffin recipe comes from VFitter Linda A of California. Chock full of nutritious ingredients, these moist muffins are perfect as a grab and go healthy snack, a quick bite for breakfast, or good enough to serve as dessert too! Time tested for family of all ages, toddlers to grandparents, this recipe is a surefire hit for you to make today.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minutes |
| Servings |
muffins
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Ingredients
- 3 Cups rolled oats See Step 2 for pre-soaking 30 min prior to use
- 1 1/2 Cups milk cow, or almond milk
- 1 banana ripe, mashed (roughly 3/4 cup)
- 3/4 Cups carrot shredded (roughly one large carrot)
- 1/4 Cup coconut sugar Or up to 1/3 cup for more sweetness
- 2 eggs beaten
- 1 1/2 tspn pure vanilla extract
- 1 1/2 tspn baking powder
- 1 1/2 tspn allspice
- 1 1/2 tspn cinnamon
- 1 1/2 tspn nutmeg
- 1/2 tspn salt
- 1/2 Cup toasted chopped pecans or nut of choice
- 3/4 Cup golden raisins put in water to cover, microwave 1 min, then drain prior to use
Ingredients
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Instructions
- Preheat oven to 375 degrees F. Coat muffin tin with cooking spray or oil.
- Soak rolled oats in milk of choice for 30 minutes.
- Combine wet ingredients: oats, milk, mashed banana and carrot (combined 1 1/4 cups roughly of mashed banana and carrots), eggs, vanilla extract. Then combine dry ingredients: coconut sugar, baking powder, and spices (allspice, cinnamon, nutmeg, and salt) in another bowl. Combine dry and wet ingredients. Once mixed, gently fold in nuts and raisins.
- Divide mixture into muffin cups ~ 1/3 cups each. Bake until toothpick in center comes out clean, roughly 25 min.
- Cool in pan 10 minutes, turn out onto wire rack to continue to let cool. Serve warm or at room temperature.
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