Ingredients
- ½ cup rolled oats
- 2 teaspoons flax seeds
- 1 ripe banana
- 1 egg
- ¼ cup natural peanut butter
- 2 tablespoons honey (Optional)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup finely grated carrot
Why This Recipe Is A Favorite
These muffins are packed with natural sweetness and wholesome ingredients. They offer a great balance of flavor and nutrition, making them a perfect snack or breakfast option. Plus, they are moist and tender, pleasing to all ages.
Cooking Techniques
- Use fresh carrots for the best texture and flavor.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Check doneness by inserting a toothpick into the center; it should come out clean.
Directions
Heat your oven to 375°F (190°C) and lightly grease six muffin cups. In a small bowl, mix together the oats and flaxseeds. Next, add the oat mixture to a blender along with the banana, egg, peanut butter, honey, vanilla, baking soda, cinnamon, ginger, nutmeg, and a pinch of salt. Blend everything until you get a smooth batter. Stir in the grated carrots by hand, then spoon the batter evenly into the muffin cups. Pop them in the oven and bake for about 18 minutes, or until the tops feel springy to the touch. Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.
Serving Style Ideas
Enjoy these muffins warm with a spread of butter or cream cheese. They also pair nicely with a cup of tea or coffee for a cozy treat. For a more filling option, serve alongside yogurt or fresh fruit.
Food Storage Tips
Store the muffins in an airtight container at room temperature for up to three days. To keep them longer, freeze in a sealed bag for up to three months. Reheat gently before serving to restore their softness.
