(Sorry for the blurry picture!)
1 1/4 cups all-purpose flour
1/2 cup dark brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp freshly ground nutmeg
1 cup old fashioned rolled oats
1/2 cup golden raisins
3 tbsp extra virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed
Preheat oven to 400*. Line 12 cup muffin pan with muffin cups and spray lightly with cooking spray.
Combine flour, brown sugar, baking soda, baking powder and nutmeg. Whisk until there are no lumps. Stir in oats and golden raisins. Add oil, milk, egg, carrots, and banana. Stir until blended.
Fill each muffin cup with 1/4 cup batter. Bake until a toothpick comes out clean, 23 to 25 minutes.
Store in airtight container for up to 3 days. Muffins also freeze well.
Nutritional info per muffin: 186 calories; 5 g fat; 2 g fiber; 4 g protein.
(Based on Healthy Morning Muffins recipe from FOOD Magazine, Jan/Feb 2010)