Carrot Oatmeal Raisin Muffins
My son LOVES muffins, and especially loves the fact that he can help me bake them. His favorite part of the process (besides eating them) is sifting the flour. We mix everything together, get them in our muffin tin, then literally sit in front of the oven and watch them bake. “Are they done yet, Mom? Can we eat them yet?!” Chances are you’ve been there. Sure, my kitchen looks like a war zone by the time we’re done. But the excitement on my toddler’s face and his curiosity about the process is well worth the mess.
Healthier Carrot Oatmeal Raisin Muffins
makes 12 muffins
1 1/4 cup whole wheat flour
1/4 cup Stevia in the raw (or 1/2 cup 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 – 1 1/4 cup dairy free milk (we used Tempt Hempmilk)
4 carrots, shredded
1 medium banana, mashed
Preheat your oven to 400°F, and prepare your muffin tin (I grease mine with some Earth Balance).
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 Stevia, 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). I like these hot out of the oven, and reheat leftover muffins for about 12 seconds in the microwave.
Nutrition info calculated using Tempt Hempmilk, and Stevia in the raw. Calculations will vary based on the type of milk and sweetener you use.