Baked Oatmeal Carrot Muffins

Bekah and I made these muffins last week and they were a perfect treat for breakfast or for a snack. We liked the extra nutrition provided by the grated carrots. (I made a batch with grated zucchini as well-you have to let the grated zucchini weep for about 15 minutes on paper towels to absorb the extra moisture.) The carrots were a fun addition to this delicious and nutritious gluten free, vegetarian muffin. You feel like you are eating a bowl of oatmeal with yummy toppings packed into a muffin. A wonderful accompaniment to serve for an Easter breakfast/brunch.

Ingredients
2 ripe bananas
1 ½ cups old fashioned oats
2 Tablespoons chia seed
2 Tablespoons hemp seed
¾ cups milk (I used almond milk)
⅓ cup almond butter
⅛ cup honey
1 teaspoon vanilla
¼ teaspoon salt
1 egg
1 teaspoon baking powder
2 teaspoons cinnamon
¾ cup grated carrots
½ cup raisins
¼ cup chopped pecans

In a large bowl, mash the bananas. Add the oats, chia seeds, hemp seeds and milk and let sit for 5 minutes. Stir in the almond butter, honey and vanilla. Beat the egg and add to the mixture along with the salt, baking powder and cinnamon. Fold in the carrots, raisins and pecans.
Lightly grease 12 muffins tins or use cute muffin papers. Fill muffin cups almost to the top. Bake in a 375 degree oven for 20-25 minutes.

Baked Oatmeal Carrot Muffins

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Delicious gluten free, vegetarian high fiber muffin that is a great treat for an Easter brunch.

Author: Kerry Weisser

Recipe type: Muffins/Breakfast

Cuisine: American

Serves: 12

Ingredients

• 2 ripe bananas
• 1 ½ cups old fashioned oats
• 2 Tablespoons chia seed
• 2 Tablespoons hemp seed
• ¾ cups milk (I used almond milk)
• ⅓ cup almond butter
• ⅛ cup honey
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 egg
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• ¾ cup grated carrots
• ½ cup raisins
• ¼ cup chopped pecans

Instructions

1. In a large bowl, mash the bananas. Add the oats, chia seed, hemp seed and milk and let sit for 5 minutes. Stir in the almond butter, honey and vanilla. Beat the egg and add to the mixture along with the salt, baking powder and cinnamon. Fold in the carrots, raisins and pecans.
2. Lightly grease 12 muffins tins or use cute muffin papers. Fill muffin cups almost to the top. Bake in a 375 degree oven for 20-25 minutes.

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