Carrot Oat Muffins

Name: Carrot Oat Muffins Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 18
Ingredients: 2 medium Carrots; 2 1/2 cups oats (not whole or steel cut); 2 medium bananas; 1 slice of fresh pineapple 3-1/2 dia x 3/4 thick; 1/4 cup Honey; 2 tbsp Molasses; 2 large eggs; 3/4 cup milk (calculated with whole milk but any milk will work); 2 tsp Baking Powder; 1/2 tsp Baking Soda; 2 tsp Vanilla extract; 1 tbsp ground cinnamon; Nonstick spray used for easy measuring of honey and molasses and for cupcake liners.

Minutes to Prepare: 20
Minutes to Cook: 24

Number of Servings: 18

Ingredients

2 medium Carrots2 1/2 cups oats (not whole or steel cut)2 medium bananas1 slice of fresh pineapple 3-1/2" dia x 3/4" thick1/4 cup Honey 2 tbsp Molasses 2 large eggs3/4 cup milk (calculated with whole milk but any milk will work)2 tsp Baking Powder 1/2 tsp Baking Soda 2 tsp Vanilla extract1 tbsp ground cinnamonNonstick spray used for easy measuring of honey and molasses and for cupcake liners.

Directions

Preheat oven to 350 and prepare muffin pans. I used paper liners with a little spritz of nonstick spray in each one.

Shred carrots and set aside.
Mash banana and blend with pineapple until well mixed. You could use about 1/4 of crushed pineapple and 3/4 cup mashed bananas for a total of 1 cup of "liquid" fruit. Add eggs, milk, honey, and molasses and mix well.
Blend 1 1/2 cups of oatmeal until a flour like consistency. Mix remaining dry ingredients together with all oats. Combine with wet ingredients and let rest ten minutes.

Scoop into muffin cups and bake for about 22 minutes

Allow to cool completely to enjoy these! When they are warm, the middles get a bit mushy.

Serving Size:�Makes about 22 muffins

Servings Per Recipe: 18

Nutritional Info Amount Per Serving