Delicious muffins full of carrots, nuts and other goodies. Perfect for a quick breakfast or an afternoon snack.
Total Time
35min
5.0
4 Ratings
Author: Vodka & Biscuits
Servings:
10
Ingredients
•
1 1/4
cups
All-Purpose Flour
•
1/2
cup
Brown Sugar
•
1/2
tsp
Baking Powder
•
1/2
tsp
Baking Soda
•
1/2
tsp
Kosher Salt
•
1
tsp
Simply Organic Cinnamon, Ground
•
1/2
cup
Sun-Maid Raisins
•
1
cup
Old Fashioned Rolled Oats
•
1
Banana
, overripe
•
3
Medium
Carrots
•
1
Eggland's Best Classic Egg
•
1
cup
Heavy Cream
or Reduced Fat Milk
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with muffin cups and spray with nonstick baking spray.
2.
Mash the Banana (1). Peel and grate the Carrots (3) with box grater.
3.
In a large bowl add the All-Purpose Flour (1 1/4 cups), Brown Sugar (1/2 cup), Baking Powder (1/2 tsp), Baking Soda (1/2 tsp), Kosher Salt (1/2 tsp), and Simply Organic Cinnamon, Ground (1 tsp). Mix with a whisk until lumps disappear.
4.
Add the Old Fashioned Rolled Oats (1 cup) and Sun-Maid Raisins (1/2 cup) and mix to combine.
5.
In another bowl, mix the shredded carrots, mashed banana, Eggland's Best Classic Egg (1), and Heavy Cream (1 cup). Add to the dry and fold with a spatula until all ingredients are incorporated. Batter will be thick but wet.
6.
Spoon equal amounts of batter into each muffin tin. I like mine big so I fill mine up all the way!
7.
Bake for 23-25 minutes.
8.
Serve with icing.
9.
Enjoy!
Nutrition Per Serving
CALORIES
254
FAT
9.2 g
PROTEIN
3.7 g
CARBS
40.2 g
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