Muffins

We are big, big muffin fans in our house. If I didn't stop myself, I could probably eat half a dozen being pregnant as I am. Owen eats 3 himself, which is what Jason usually eats when I make them. Our normal muffin batch is a mixture of blueberry muffins and chocolate chip muffins (you can guess who eats the chocolate....the one who eats cake and cookies for breakfast in our household).

I've been wanting to find a healthy muffin recipe to be able to freeze and get out when I need it for breakfast for Owen. I think I could feel better about what he eats for breakfast that way. So I made experiment muffins today. Here's the recipe:

Healthy Morning Muffins

Nonstick cooking spray or muffin liners

1 1/4 cups all-purpose flour (spooned and leveled)

1/2 cup packed dark-brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground nutmeg

1/2 tsp course salt

1 cup old-fashioned rolled oats

1/2 cup raisins

3 Tbsp extra-virgin olive oil

1 large egg

1/3 cup skim milk

4 medium carrots, shredded

1 medium ripe banana, mashed

1. Preheat oven to 400 degrees. Line 12 cup muffin pan with liners or coat with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.

2. Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature. (To store, keep in an airtight container, up the 3 days.)

I did make a few changes: I didn't have raisins, so I used Craisins. I also added about 1 1/2 Tbsp ground flax seed as well.

This was pretty good! Owen ate one right out of the oven and asked for more. If they freeze well, I may always keep these on hand for Owen (and I) for breakfast. And, you can't beat the fact it has only 186 calories per muffin....