It is late September, and we are officially in full swing of weekend soccer games and birthday parties around here. To me, that means: portable, healthy, grab-and-go breakfasts and snacks are a lifesaver. There is honestly nothing more irritating than HANGRY kiddos on the run. And, HANGRY adults for that matter! These easy, nutritious muffins will be your new best friend. With two servings of fruit and veggies and almond butter for some healthy fat and protein, they will keep everyone satisfied and sustained. Enjoy!
Carrot Raisin Muffins
Serves: 12 muffins
Ingredients
- Wet:
- ¼ cup vegetable oil
- ¼ cup maple syrup
- ½ cup apple sauce
- ¼ cup almond butter
- 2 eggs
- 1 teaspoon vanilla
- Dry:
- 1 cup flour (I use a gluten-free flour blend)
- ½ cup almond meal
- ½ cup rolled oats
- ½ cup coconut sugar or brown sugar
- 1½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup grated carrots
- ½ cup raisins
- ½ cup shredded coconut (optional)
- almond slivers for garnish
Instructions
- Preheat oven to 350.
- Grease a muffin pan and set aside.
- In the bowl of an electric mixer, cream together oil, eggs, syrup, apple sauce, almond butter and vanilla
- In a medium bowl, whisk together sugar, flour, oats, almond meal, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients into the wet ingredients and mix until just fully combined.
- Fold in the carrots, raisins, and coconut (if using).
- Pour batter evenly into muffin cups. garnish with slivered almonds.
- Bake for about 20 minutes, until the center is set.
- Remove from oven and let cool.
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