July 15, 2014 – Hi, all! Alicia here from the blog Weekly Greens. Keeping up with active kids and their growing appetites is no small task. As a mother of two ravenous school-aged boys, I am always looking for fresh ideas for easy and nutritious breakfasts, school lunches and on-the-go snacks. I developed this recipe for fruit and vegetable-studded muffins with my second grader. We identified his favorite healthy snacks – bananas, raisins, applesauce and carrots – and combined them to create moist, satisfying muffins. We love them warm right out of the oven (try them with a spoonful of almond butter to add protein and healthy fats), but they also make a simple grab-and-go breakfast and fit easily into a backpack for a mid-day snack.
These muffins are also super freezer-friendly. A muffin pulled from the freezer and tossed into a lunchbox is the perfect temperature by noon. They’re also great for those mornings when you’ve run out of cereal and milk, or just need something different to jumpstart the day.
Banana Oatmeal Muffins with Raisins and Carrots
Written and tested by Alicia Sokol of Weekly Greens
Total Time: 35 minutes
Makes 24 muffins
Carlini Canola Cooking Spray
2-1/2 cups Baker’s Corner All Purpose Flour
1 cup packed Baker’s Corner Brown Sugar
1 tsp. Baker’s Corner Baking Soda
1 tsp. Baker’s Corner Baking Powder*
1 tsp. ground nutmeg (optional)
1 tsp. Stonemill Essentials Cinnamon
1 tsp. Stonemill Essentials Salt
2 cups Millville Old Fashioned Oats
1 cup Southern Grove Raisins
2 very ripe large bananas, mashed
6 Tbsp. Carlini Pure Olive Oil
2 Goldhen large eggs, lightly beaten
2/3 cup Friendly Farms 1% Milk
1/4 cup Lunch Buddies Applesauce (unsweetened)
1-1/2 cups shredded carrots
Preheat oven to 400°F. Coat two, 12-cup muffin tins liberally with cooking spray.
In a large bowl, combine the flour, brown sugar, baking soda, baking powder, nutmeg (if using), cinnamon and salt. Stir until blended and no lumps remain. Stir in oats and raisins. In another bowl, add the bananas, olive oil, eggs, milk, applesauce and carrots. Blend until combined. Add the wet mixture to the dry mixture, stirring just until evenly moistened.
Fill each muffin cup about half full. Bake on the middle rack for 20 minutes, or until a cake tester comes out clean. Remove muffins from pan and allow to cool on a rack before serving.
Store in an airtight container, or freeze them and defrost individually as needed.
- If each muffin cup is filled halfway, the recipe yields exactly 24 muffins. I overfilled a few of the cups to get a nice rounded top. If each muffin cup is filled to the edge, the baking time is the same but the yield is closer to 18 muffins.
- If making the muffins one pan at a time, be sure to spray the muffin tin in between batches.
*This is a Seasonal item that is only in stores for a limited time and may no longer be available.
Photos by Alicia Sokol of Weekly Greens.