BANANA, CARROT + OAT MUFFINS

Good morning!  I hope this bright morning is treating you all well.  Jumping right into it...As much as I love having fruit, veggies or eggs for breakfast, every once in a while I get a craving for a baked treat.  Anyone else feel me?  The problem I have with a lot of baked goods, is that so many are loaded with a bunch of junk, like refined sugar and white flour.  For me, my body functions best when I stay away from those things. While there are a few places I know of that carry delicious (yet, healthy) baked goods, I normally will just make them on my own, like when I made my Carrot-Apple Muffins a while back.  Today I am sharing a recipe for Banana, Carrot + Oat Muffins, that is loosely based off of this Martha recipe.

photo 5 (2)

photo 5 (2)

Banana, Carrot + Oat Muffins, makes 24 muffins

2 1/4 c. gluten-free flour, I used a mixture of half almond flour and 1/2 TJ's GF flour 2 1/4 c. gluten-free oats 1/2 c. dark brown sugar 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. sea salt 1/2 c. golden raisins, optional 6 carrots, shredded 3 bananas, mashed 2 eggs 2/3 c. milk, I used almond milk 1/4 c. oil, I used walnut oil, but feel free to use what you like (coconut, olive, any nut oil, vegetable)

photo 1

photo 1

Begin my mixing dry ingredients together, until there are no lumps.

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photo 2

Add in remaining ingredients, and gently stir until all ingredients are incorporated.  Spoon into a lined muffin tin and bake at 400° for 23-25 minutes, or until toothpick comes out dry.

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photo 3

These babies are delicious, healthy and warm.  Plus, with all the fiber, they are super filling, too! Win-win!  There is no way the two of us could eat all of these, so I gave more than half away to family and friends, and they all love them too.  Think you'll try making these muffins?  Let me know if you do!

xo.  Jen