I adapted this recipe from a magazine after experimenting with the ingredients to make the yummiest little healthy muffin. You can make them full size as well, however, I have found the mini size is a hit with my kids and makes a great snack. Recipe makes 12 regular sized muffins, or 24 minis.
- 1 1/4 cups all-purpose flour
- 1/4 cup brown sugar blend Splenda or 1/2 cup of dark brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon each of ground nutmeg and cinnamon (or you can just use 1/2 teaspoon of cinnamon)
- 1/2 teaspoon of Kosher (coarse) salt
- 3/4 cup of large flake (old fashioned) rolled oats
- 1/4 cup of wheat germ
- 1/4 cup each of raisins and dried cranberries (or use 1/2 cup of just raisins or dried cranberries)
- 3 tablespoons of extra virgin olive oil
- 1 large egg
- 1/3 cup milk (whatever you have on hand – skim, 1% or 2%)
- 1 cup of grated carrot (usually 1 large carrot does it for me)
- 1 medium to large banana, mashed
- Preheat the oven to 400 degrees, and line a mini muffin pan with 24 mini muffin liners.
- In a large bowl combine flour, Splenda or brown sugar, baking soda, baking powder, nutmeg, and cinnamon and mix with a wire whisk. Gently stir in oats, wheat germ, raisins and dried cranberries.
- In another bowl, combine olive oil, egg, milk, carrots and banana and mix with a whisk.
- Pour wet ingredients into dry and combine until incorporated.
- Divide muffin batter equally into the 24 muffin liners (I use my OXO small cookie scoop).
- Bake for 13 minutes or until a toothpick comes out clean. For regular sized muffins bake for 20 minutes.
- Let cool for 5 minutes, then remove to a cooling rack.
- Note: The muffins freeze really well. Let cool completely then pack into freezer bags and place in the freezer to enjoy anytime!