I was in a creative mood this evening, and decided to do a little experimenting (sometimes this is disastrous).
I came up with a dairy-free whole grain banana carrot muffin with chia seeds. It turned out pretty darn tasty for a first shot recipe!
Whole Grain Carrot Banana Muffins
1 cup rolled oats, processed into a coarse flour
1 cup whole wheat flour
2 tablespoons chia seeds
1 teaspoon baking soda
1/2 tsp kosher salt
2 ripe bananas (1 cup), smashed
3/4 cup shredded or grated carrots
1/3 cup raw honey
1/4 cup non-GMO canola oil (either coconut oil in liquid state or olive oil…not extra virgin, can also be used)
2 eggs, room temperature
1 tsp vanilla extract
Preheat oven to 350 degrees.
In a medium bowl combine dry ingredients, stirring until all ingredients are integrated. Combine shredded carrots and bananas in another medium bowl. Add honey, oil, beaten eggs and vanilla to carrots and bananas. Stir. Fold dry ingredients into wet, until just combined. Pour evenly into prepared muffin pan (about 1/4 cup of batter per muffin).
Bake for 18-20 minutes.
Makes 12 muffins
I used my food processor to grind my oats.
My gorgeous helper, Lily.
The food processor worked well for the carrots also! And I didn’t have to use the grater…which is soooo not my friend (or that of my knuckles either).
I actually combined all of my wet ingredients into my measuring cup, then poured them into my dry ingredients…contrary to my own written recipe instructions.
Me, adding the raw honey…and looking frazzled after a day of work and running errands with children.
I don’t know how I did it…but I got exactly 12 muffins!
Add a little Earth Balance…
I am thinking of adding some shredded apple and cinnamon the next time I make these…
I hope everyone is enjoying their short work week!