Monday, September 21, 2015

Morning Glory Muffins

Good morning! These morning glory muffins with hearty carrots and sweet banana and raisins are the perfect start to the day. If you love carrot cake you will absolutely love these muffins (you could even try them with cream cheese frosting). I was a little skeptical of adding a banana to this recipe but it was a delicious twist on the typical morning glory muffin and kept the consistency extra moist.


Morning Glory Muffins (adapted from Martha Stewart)

1 1/4 cups all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup rasins
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 F. Line a muffin pan with paper liners (I love these parchment liners). In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon, and salt until there are no longer any lumps. Stir in oats and raisins into the flour mixture. In a separate bowl add the oil, egg, milk, carrots and banana and stir until well blended. Add this wet mixture into the dry mixture.

Fill each muffin cup with a small ice cream scoop. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature for breakfast or an afternoon snack.




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