These carrot oat muffins prove that a few simple ingredient substitutions can yield baked treats that are still delicious while low in calories and packed with nutrients. A combination of spices and a bit of orange juice give these otherwise subtle muffins a flavorful kick. They’re perfect for breakfast any day of the week, or even for special occasions like an Easter brunch.
Bananas are often considered a “super food” because of the many health benefits that come along with eating them. Rich in Vitamin A, iron, potassium, and other vitamins and minerals, bananas are a wonderful source of natural energy. Here, banana is combined with carrots for even more nutritional value. Carrots are full if Vitamin A, improving skin and vision. Other benefits include cancer prevention, anti-aging and the prevention of heart disease.
Instead of using flour, this recipe uses oats that have been ground to a flour-like consistency. This makes for a great recipe for those with a gluten sensitivity, but it also adds plenty of fiber and minerals that are beneficial even if you don’t have any issues with wheat flour. With the use of Greek yogurt, these muffins come out extra soft and moist without adding any fat like traditional recipes that use butter or oil. And because of the natural sugars found in bananas and raisins, these muffins don’t require a lot of additional sugar. A combination of sugar and agave is used for a little extra sweetness.
Eat your baked goods without the guilt. Make a batch of these muffins at the beginning of the week, and you’ll have a healthy on-the-go breakfast for the entire week. Simply refrigerate in an air-tight container until ready to serve. Eat at room temperature or heat in the toaster. Easy, delicious and good for you, too.
Ingredients:
- 2-1/2 cup old-fashioned oats
- 1 cup peeled and shredded carrots
- 1 extra ripe banana, cut in quarters for easier mixing
- 2 eggs
- 1/3 cup granulated sugar
- 1 Tablespoon agave (honey could also be used)
- 3/4 cup Greek non-fat plain yogurt
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 Tablespoons pulp-free orange juice
- 1/4 cup raisins
Directions:
- Preheat oven to 350 degrees.
- Lightly grease a 12-cup muffin tin with spray or butter.
- Using a food processor, grind oats until fine. They should have the consistency of flour.
- Add all other ingredients except raisins, and pulse until the batter has a smooth consistency.
- Stir in raisins to distribute evenly.
- Distribute batter evenly in the muffin tin.
- Bake 15-20 minutes, or until the tops gently bounce back when touched and a toothpick comes out of center of a muffin clean.
- Allow to cool for 10-15 minutes. Then run a knife around the edges of each muffin to remove from tray.
Nutrition information: 135 calories, 2 grams of fat, 4 grams of protein, 2 grams of iron, 1 grams of fiber
Shopping tip: If you live in the Bensalem, Pennsylvania area, Giant on Street Road sells raisins in the bulk aisle. This can be a great way to save money since you’re able to buy exactly the amount you want for a recipe.
Ingredient tip: Over-ripe bananas are best for baking because they are the sweetest. If your bananas start to turn soft or get brown spots, simply remove the peels and freeze in freezer-safe bags until you’re ready to bake.
If you’re looking for more ways to use bananas in healthy recipes, try my recipes for Coconut Date Macaroons, Banana Oatmeal Breakfast Cookies or Fresh Fruit Dairy-Free Smoothies.
If you’d like to try more healthy muffins using oats and banana, try these Banana Oat Muffins, Strawberry Banana Oat Muffins or Blueberry Almond Oat Muffins.
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