Healthy Breakfast Muffins

We've been trying to eat a little healthier around our house lately. Not so much cutting back as eating more regularly and snacking on foods with a little more nutritional bang for your buck, so to speak. These everything-but-the-kitchen-sink muffins are the perfect solution. With carrots, bananas, raisins, and oats, the nutritional value is off the charts. Plus, I beefed the recipe up even more by adding dates, cranberries, cinnamon and honey. If you're going to get spontaneous with your baking, this is probably the recipe to try it with. They're super easy. Have fun and please remember to let me know how they turn out!

I found the original recipe on Pinterest, pinned from the blog Pip and Ebby, who I just noticed took it from Martha Stewart. Here I thought I was finally posting a non-Martha recipe. Oh well. There must be a reason they are the only ones that make the cut. All hail the Queen!

Healthy Breakfast Muffins

1 1/4 cups all-purpose flour
1/2 cup dark brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 tsp coarse salt
1 cup old-fashioned rolled oats
1/2 cup raisins*
1/4 cup chopped dates*
1/4 cup cranberries*
3 Tbsp extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed

*if the raisins, dates or cranberries are tough, soak them in water for 10 minutes or so to softeneat oven to 400 degrees F.

1. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until there are no lumps. Stir in oats, raisins, dates, and cranberries. Add oil, egg, milk, carrots and banana and stir until blended.

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