Carrot Oatmeal Raisin Muffins (Healthy!)

Aug 30, 2013

I need to ask you something and I want you to be totally honest with me, it might be awkward with us after this but I have to know how you feel, I have kept this in for a awhile and its about time I was straight up and confronted you about it, I hope this doesn't ruin the relationship we already have, I just need to know and I can't see any other way to get over this, it just doesn't seem fair on me if I don't get an answer, I want you to tell me truthfully, no matter what is is, I just want your honest opinion...

Do you know the muffin man?


Did I have you going? These muffins are so yummy, light, delicious, airy, just yummy.. Sorry my brain isn't coming up with any other descriptive words today.. I think I'm drained.. Harvest has started, work is busy, I need quick snacks that keep me full that I can throw in my lunch. Somedays I have a super late lunch, sometimes I don't get a lunch.. These muffins are perfect for field lunch kits too!

Carrot Oatmeal Raisin Muffins
by Renee Pihowich
Prep Time: 15 mins
Cook Time: 20-25 mins
Keywords: bake snack

Ingredients (12 muffins)
  • 1 1/4 cup whole wheat flour
  • 1/2 packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice (or a mixture of cinnamon, ginger, and/or nutmeg)
  • 1/2 teaspoon salt
  • 1 cup old fashioned oats
  • 1/2 cup raisins
  • 3 tablespoons coconut oil
  • 1 egg
  • 1 – 1 1/4 cup milk
  • 4 carrots, shredded
Preheat your oven to 400°F, and prepare your muffin tin, I used liners.. next time I will be using a greased muffin tin.
In a large bowl, sift together your flour, baking powder, baking soda, salt,and pumpkin pie spice, and give it a mix. Stir in your sugar, oats, and raisins. Add in 1 cup milk, coconut oil, egg, banana, and carrots, and mix it well to combine (avoid OVER mixing, though). At this point your batter should be thick but moist. You can add in the last 1/4 cup milk if it’s too dry.
Fill each of your muffin cups with about 1/4 cup of the muffin batter. Bake for about 20 – 25 minutes until cooked through (you can test with a toothpick. It should come out clean).
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