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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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These muffins are great for breakfast or a late night snack but it's hard to just eat one. Ingredients:
nonstick cooking spray |
3/4 cup all-purpose flour, spooned and leveled |
3/4 cup whole wheat flour, spooned and leveled |
1/2 cup dark brown sugar, packed |
1 teaspoon baking soda |
1 1/2 teaspoons baking powder |
1/2 teaspoon nutmeg |
1/2 teaspoon coarse salt |
1 cup rolled oats |
2/3 cup cranberries |
3 tablespoons extra virgin olive oil |
1 large egg |
1/3 cup skim milk |
3 medium carrots, shredded |
2 medium ripe bananas, mashed |
Directions:
1. Preheat oven to 400 degrees.
2. Coat a 12-cup large muffin pan with cooking spray.
3. In a large bowl whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps.
4. Stir in oats and cranberries.
5. Add oil, egg, milk, carrots and banana and stir until 2 minutes.
6. Distribute batter between the 12 muffin cups.
7. Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 25 minutes.
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