Since January 2010, I’ve had a muffin recipe lying around that I pulled from Everyday Food magazine and tacked onto the fridge. I pulled it off of the apartment fridge door when we moved to a house and tacked the recipe onto our new fridge. And then I had a baby in June 2011. Who has time to bake with a newborn? So there sat the recipe, yellowing, collecting dust. Until now.
When you’re feeding a toddler, you find that certain things are almost always a hit, and muffins is one of them. Who doesn’t love a muffin, right? The title “healthy morning muffins” and the nutrient-rich ingredients like carrots, bananas, oats and raisins pulled me in, as some days, the kid just cannot be pleased, but I want him to enjoy something nutritious. And did I mention I’m pregnant with kid #2? Ay caramba!
This recipe is a lifesaver. The original is smaller, making only about a dozen muffins. So I retooled it a bit and after just two tries, I’m pleased with the results. I also added in some pumpkin/squash puree to boost nutrients and moisture.
Healthy Banana Carrot Muffins
- 11oz all-purpose flour
- 4 1/2 oz brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon baking/pumpkin pie spice mix
- 1 cup rolled oats
- 1 cup raisins
- 6 tablespoons canola oil
- 2 Large eggs
- 1/2 cup milk
- 1 cup pumpkin and/or squash puree
- 3 carrots (shredded)
- 1 or 2 banana(s) (ripe)
|Preheat oven to 385 and spray muffin cups with baking spray.|
|In large bowl - preferably attached to a stand mixer - measure out flour, brown sugar, baking soda, baking powder, spices, salt, oats and raisins. Stir to combine.|
|Add canola oil, eggs, milk, pumpkin/squash puree, shredded carrots and banana(s).|
|Fill cups about halfway to 3/4 full and bake about 17 minutes, depending on your oven. Top of muffins should feel springy.|
|Store in the freezer in an airtight container and pull out as many as you need when you need to enjoy them!|
Do you have a great muffin recipe? Share it with us!