In stark contrast to the last muffin recipe I posted, these muffins are actually packed with healthy stuff, along with being plain ol’ delicious. This is another of my favorite recipes to have on hand in the freezer. I find that if I bake a batch of muffins, eat one, then put the rest in the freezer for a later date, there’s a lot less of a chance that I’ll impulse-snack them all into my belly before the day is over…
Packed with carrot-y goodness, these muffins look a bit sketchy when being mixed up. I’m just warning you…it looks a little like a carrot salad. But! I promise they’ll bake up into delicious, moist muffins that have more than just carrot going on.
healthy morning muffins
adapted from this Martha Stewart recipe
- 1 1/4 cups flour
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup old fashioned rolled oats
- 1/2 cup raisins
- 3 tablespoons olive oil
- 1 egg
- 1/3 cup milk
- 4 medium carrots, grated
- 2/3 cup applesauce
- 1 teaspoon vanilla
Preheat oven to 400°. Coat a 12-cup muffin pan with cooking spray or use liners. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, applesauce and vanilla and stir until blended.
Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 25 minutes.