Morning Muffins

These Morning Muffins are great tasting, healthy muffins to add to your morning breakfast!

2 cups old fashioned rolled oats, divided

2 1/2 cups all-purpose flour

1 cup packed dark brown sugar

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ground nutmeg

1 1/2 tsp. coarse salt

1 cup golden raisins

6 Tbsp. extra-virgin olive oil

2 large eggs

2/3 cup skim milk

3 cups shredded carrots, about 8 carrots

2 medium ripe bananas, mashed

Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with 10 paper liners.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are not lumps. Stir in 1  3/4 cups oats and raisins. Add oil, eggs, milk, carrots and banana, stir until well blended, being careful not to over mix.

Fill each muffin cup with 3/4 cup of batter. Sprinkle remaining 1/4 cup oats over muffins.

Bake 25 minutes or until a toothpick inserted in center of muffin comes out clean.

Serve muffins warm or at room temperature.

Yield-10 muffins

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