CARROT MUFFINS

Photo by Izabela Rutkowski on Unsplash

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These tasty muffins are filled with carrots, banana and whole grains, to power up those school mornings or snack times. They are high in fiber, helping to keep you (and/or your student(s)) full for longer. Adding some natural jam or light spread on top makes these a favorite in my house.

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.