Healthy Morning Muffins

• 1 1/4 cups all-purpose 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
• 1 medium ripe banana, mashed

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

 

Serves 12.

 

VERDICT:  Good!  Based on the batter, which seemed to be entirely made out of carrots, I did not think this was going to work at all, but these muffins turned out beautifully.  I substituted 1/2 c. of whole wheat flour for 1/2 c. of the white flour and used light brown sugar.  I ate one with a salad for lunch and thought myself incredibly healthy.  Keep.