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