My baby is 8 today! It feels like just yesterday he was born. So sweet, innocent and teeny. And today, only 8 short years later, he is only a foot and a half shorter than me and an incredbly strong, independent and dynamic little boy, with his own beliefs and opinions. This morning as we enjoyed these yummy birthday muffins and he tore open his new nerf gun, it was hard to believe how fast the time went. He is really blossoming into a mature boy and I am so proud of him.
These carrot oat bran muffins are a great combination of healthy and delicious. Oat bran is generally gluten-free and I use pamela’s gluten-free baking blend in place of regular flour. They are full of fiber and the carrots and bananas add a bonus serving of fruit and veg. Enjoy!
- DRY
- ¾ cup oat bran cereal (I use Bob's Red Mill)
- ¾ cup flour (I use pamelas gluten free baking mix)
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- WET
- 1 mashed banana
- ½ teaspoon vanilla
- ½ cup plain yogurt
- 1 egg
- 2 tablespoons canola oil
- ½ cup grated carrots (about 1 large)
- ½ cup raisins or chopped dates (optional)
- ½ cup chopped walnuts (optional
- Preheat oven to 375.
- Lightly grease or line a muffin tin with paper cups. Set aside.
- Mix together dry ingredients in a medium bowl.
- Mix together wet ingredients in a separate bowl.
- Add dry ingredients to wet and mix until incorporated.
- Fold in carrots, raisins or dates, and walnuts.
- Fill each muffin cup ⅔ full and bake for 18-20 minutes.
- Serve warm.
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