INGREDIENTS
1 1/2 cups finely grated carrots (about 3–4 large carrots) 1 1/2 cups whole wheat flour 1/2 cup steel cut oats 1 teaspoon ground allspice 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 2/3 cup nonfat yogurt, plain 1 mashed banana 1/4 cup fresh orange juice 1/4 cup honey 2 Tablespoons vegetable oil 1 teaspoon fresh lemon juice Nonstick cooking spray PREPARATION Preheat oven to 350 degrees. Use nonstick muffin pan or paper liners and spray with nonstick cooking spray. Combine the flour, oats, allspice, cinnamon, baking powder and baking soda in a large mixing bowl and stir to blend. Make a well in the center. In a separate small bowl, combine the carrots, yogurt, banana, orange juice, honey, oil and lemon juice. Pour into the well in the dry ingredients. Blend gently and thoroughly, until all of the ingredients completely combined. Spoon batter into prepared muffin cups, filling them about 3/4 to the top. Place muffin tray in oven and bake for about 22–25 minutes, or until muffins begin to pull away from the sides. Cool in pan. Serve warm with a tasty topping. Makes 12 muffins.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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