Healthy Morning Muffins

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This is actually a really easy recipe despite having to shred the carrots, it was quick as well. #muffinmonth is now in full swing, if you'd like to see any other muffin recipes please post in the comments.

INGREDIENTS
Nonstick cooking spray

1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup packed dark-brown sugar
1/2 teaspoon baking soda
 1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed

DIRECTIONS
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

Muffin Baking Tips:
1. For the best results use fresh baking soda & baking powder 
2. Mix by hand and NOT with an electric mixer to avoid over-mixing, as a general rule muffin batter should appear lumpy
3. To store muffins, place some folded paper towels at the bottom of your container to collect extra moisture. Muffins are best served fresh because they do have a lot of moisture, over time that moisture will collect on the surface of your muffin and change the overall texture.