Healthy Morning Muffins, Jan/Feb 2010, pg. 120-121
This has been one of my ‘go-to’ recipes since 2010. The healthy morning muffins are a great item to bring when you are spending the weekend with friends and/or family. They travel well and they really are a healthy morning or afternoon snack. My nieces (5 and 3 years old) love the muffins and I haven’t met an adult yet that hasn’t liked them.
Over the past four years I’ve experimented a bit with the muffin recipe (purposefully and by accident). Once, I bought 1-minute oats. (I must have been in a rush at the grocery store.) The muffins came out fine, a little drier than normal and less texture. So, I would highly recommend rolled oats (what the recipe calls for), but if you make a mistake at the grocery store, it’s not a big deal. I’ve also experimented with shredded zucchini. Which is very good. I substitute some of the carrots for the zucchini, but not all. My carrot measurements are always different. I always use 4 carrots; whether they are medium or large, it doesn’t matter to me. The more carrot the better. You just may need to cook the muffins longer if you put larger carrots in the batter.
The muffins are like carrot cake without the frosting. They are very moist, and the flavors from the carrots, banana, and raisins complement the other perfectly. The muffins are very sweet naturally and therefore a large amount of sugar isn’t required.
During the summer, my bananas go bad much faster than I can eat them. I’ve made several double-batches of the muffins. Leaving some for now and the rest I will wrap in aluminum foil, put that in a freezer Ziploc bag, and then into the freezer. That works out perfect if I don’t have time to bake something when we go visiting, or if it’s too hot to bake.
Great recipe! Highly recommend it! The pages of my issue 69 are beginning to stick together, good thing my favorite recipes can all be found online too.