Carrot Oat Muffins are the perfect way to sneak "health" food into your kids! I came up with this idea when I saw I had one banana that needed to be used (I hate throwing any food away) and thinking of things to do with carrot shavings.
Let me back up real quick... why do I have excess carrot shavings? A couple months ago we finally invested in a heavy duty juicer, and ever since we started juicing, I am always looking for things I can do with the shavings I don't drink. You will start seeing lots of those recipes here. :)
[side note: our juicer of choice is the Omega 8006 Nutrition Center, I will probably refer to things we are making with it from here on out]
Anyhow, so I found a basic recipe over at www.cooks.com and adapted it below! Enjoy!
1-1/2 cups whole oats
1 cup Flour (whatever kind you like, we used regular)
1/2 cup milk (or Almond Milk)
3 teaspoons Baking Powder
1/4 cup Raw Organic Honey
1/4 cup Canola Oil (or Coconut Oil)
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1-2 cups finely shredded carrots (these came right out of my juicer & I used about 1 1/2 C)
1 Mashed very ripe Banana
1/2 teaspoon Ginger (I put the raw ginger in the juicer before the carrots & threw them in together)
Mix all the wet ingredients & beat with a mixer.
Then in a separate bowl, mix the dry ingredients. Slowly pour the wet into the dry as you mix.
If it looks too dry, as mine did from the excess carrot shreddings, pour a little carrot juice or milk in until its the consistency of oatmeal cookie dough. Use a spoon, and fill up a greased muffin tin or cupcake holder, 3/4 of the way. (They won't rise much)
Our Muffins were *slightly* sweet, if you want them sweeter, you'll need to add more honey or a sugar substitute, but the sweetness was perfect for us!
Bake at 400 for 20-25 minutes.