Baked Oatmeal Carrot Muffins
Author: 
Recipe type: Muffins/Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Delicious gluten free, vegetarian high fiber muffin that is a great treat for an Easter brunch.
Ingredients
  • 2 ripe bananas
  • 1 ½ cups old fashioned oats
  • 2 Tablespoons chia seed
  • 2 Tablespoons hemp seed
  • ¾ cups milk (I used almond milk)
  • ⅓ cup almond butter
  • ⅛ cup honey
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ¾ cup grated carrots
  • ½ cup raisins
  • ¼ cup chopped pecans
Instructions
  1. In a large bowl, mash the bananas. Add the oats, chia seed, hemp seed and milk and let sit for 5 minutes. Stir in the almond butter, honey and vanilla. Beat the egg and add to the mixture along with the salt, baking powder and cinnamon. Fold in the carrots, raisins and pecans.
  2. Lightly grease 12 muffins tins or use cute muffin papers. Fill muffin cups almost to the top. Bake in a 375 degree oven for 20-25 minutes.
Recipe by Growing Weisser at https://www.growingweisser.com/baked-oatmeal-carrot-muffins