Carrot and Raisin Morning Muffins
100%
0
Nutrition balance score
Great
Glycemic Index
62
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories320.9 kcal (16%)
Total Fat14.9 g (21%)
Carbs42.9 g (16%)
Sugars11.4 g (13%)
Protein8 g (16%)
Sodium374 mg (19%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
THE SOAK:
THE DRY:
THE WET:
Instructions
Step 1
Preheat your oven to 350 degrees.
Step 2
Soak the oats and raisins with the milk.
Step 3
Mix the dry ingredients well. (Be mindful to break the clumps commonly found with baking soda - a mesh strainer can help!) Set aside.
Step 4
Blend the olive oil, egg, applesauce & banana in a blender
Step 5
Grate the carrots and zucchini. Mix the carrot and zucchini into the “wet” blend by hand.
Step 6
Mix the oats into the wet blend by hand.
Step 7
Without over mixing , fold the dry blend into the wet, till it seems “almost” blended (i.e. you may see a few dry spots of flour still.) Let mixture sit for 10 minutes.
Step 8
Spoon batter into the muffin tins, until almost filled. Bake at 350 degrees for about 20-30 minutes, until browned on the outside and cooked in the middle.
Step 9
SERVE hot or cold, with butter, cream cheese or fruit… or maybe on its own with a cup of tea. Find your comforting way to enjoy this breakfast treat!
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