Carrot Oat Muffins

This is a recipe that I adapted from the cookbook, Whole Grains for a New Generation by Liana Krissoff.  I made these as a way to use up some of the carrots we are harvesting from our garden, and as snack or breakfast ideas for the kids as the starting day for heading back to school is looming closer.  

Here are the ingredients:

1/2 c. milk

1/2 c. plain Greek yogurt

1 c. quick or rolled oats

1/3 c. melted, unsalted butter

1 c. whole wheat flour

1/8 c. ground flax seed

4 tsp. baking powder

pinch of salt

1 tsp. ground cinnamon

1 large egg

1 tsp. pure vanilla extract

1/4 c. honey or sugar

1 c. finely grated raw carrot

In a large bowl, combine the milk, yogurt and oats and set aside to soak for 45 minutes if using rolled oats, and 20 minutes if using quick oats.

Yogurt, milk, and oatmeal

Preheat oven to 375 degrees.  Generously butter a 12 cup muffin tin or line the cups with cupcake liners. (My recipe actually made 15 muffins so be prepared for a couple of extras).

In a large bowl, whisk together flour, flax, baking powder, salt and cinnamon.  To the oats mixture add the egg, vanilla, sugar or honey, butter and carrots and whisk until mixed well.  Add to the dry ingredients and stir with a spatula until just combined; do not over mix.  Spoon into prepared tin filling each one almost to the top.  Bake until a toothpick inserted in the center comes out clean and the tops are brown (about 20-25 minutes).  Rotate the muffin tin half way through cooking.  When done, loosen the edges and transfer to a wire rack to cool.  Muffins will keep in an airtight container at room temperature for 3 days.  

I will keep mine in the fridge after a day or so and reheat as needed.  My plan is to freeze them as well and take out for snacks or breakfast when school starts.  

FYI.  This is a nicely moist recipe but not super sweet.  My eldest son liked them, my youngest thought they were not quite sweet enough.  I used honey in my recipe but the original recipe called for sugar.  I have found that  one way to trick my kids sweet tooth is to add a touch more cinnamon to a dish or a dash of nutmeg.  Generally they will then not complain about something tasting "like nothing"!

Let me know if you try them and what you think!   

Shelley Allen

Health Coach, MS OTR/L

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