Adapted from Martha Stewart.
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Ingredients
- 1 1/4 cups all purpose flour or 1-to-1 gluten-free flour
- 1/2 cup dark brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp coarse salt
- 1 cup old fashioned rolled or gluten-free old fashioned rolled oats
- 1/2 cup raisins
- 3 tbsp olive oil
- 1 large egg
- 1/2 cup milk of choice
- 4 medium carrots - shredded
- 1 medium ripe banana - mashed
Ingredients
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Instructions
- Preheat oven to 400 degrees F. Line 12-cup muffin pan with paper muffin cups.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon, and salt until smooth. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana. Stir until blended.
- Fill each muffin cup with 1/4 cup batter. Bake until a toothpick comes out clean, 20-25 minutes.
Awesome recipe! I added 1/2 c of walnuts which provided a bit of crunch.
Is this really a healthy recipe with the sugar and the flour? Are there any healthier substitutes that I could make? My daughter loves carrot muffins.
Hi Ashley! The recipe was tried as written so we can’t guarantee the results with any modifications. However, feel free to try what your family likes best. Maybe oat flour as the flour sub. Maybe mashed bananas or maple syrup as the sugar sub, however this would change the texture since those substitutions are liquids in place of a solid. If you like to bake and have a good idea of modifications, play around with it and let us know how it goes! ?
I’d try coconut sugar. It doesn’t spike blood sugar. Also, for young kids, I always half the sugar amount and a lot of the times substitute it with pure maple syrup.