I made these muffins a few weeks ago when we had an ice storm and my food supplies were meager. I was craving something warm and comforting and sweet but not too sugary. Every recipe I looked up didn’t match the ingredients in my house so I improvised and threw what I had in the bowl with the hopes it’d turn out. And luckily enough, it did. They were a little shorter than normal muffins but they made up for in flavor. And, they must have been good luck because the sun came out the same time these came out of the oven.
- 1 1/2 cups All-Purpose Gluten-Free flour (I usually use Cup 4 Cup or Pamela’s)
- 1 cup rolled oats (not quick-cooking or instant)
- 1/2 cup turbinado raw cane sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 very ripe banana, mashed
- 1 cup unsweetened almond milk
- 1 egg
- 1 tsp bourbon vanilla (I get this at Trader Joe’s)
- 1 cup grated carrot (about 2 carrots)
- 1 cup grated apple (about 1/2 large apple)
- 1 teaspoon freshly grated ginger (I use a zester to grate it.)
- 1/3 cup shelled pumpkin seeds
- 1/3 cup dried cherries
1. Preheat oven to 350 degrees F.
2. Combine flour, oats, baking powder, baking soda, cinnamon and salt.
3. In a separate bowl combine mashed banana, almond milk, egg and vanilla.
4. Stir carrot, apple, walnuts and raisins into the wet mixture.
5. Add wet mixture to dry mixture and stir until just combined.
6. Line a muffin tray with liners or spray with non-stick spray.
7. Scoop batter into cups until 3/4 full.
8. Bake for 20-25 mins (mine took 23 mins).
9. Remove from oven and let cool for 10 mins.
10. Remove from tray and let cool completely on a wire rack.
11. Keep for up to 5 days in an airtight container… if you can exercise more restraint than I did! 🙂
Approximate Nutritional Value per Muffin: 132 calories, 2.2 g fat, 13 g cholesterol, 26 g carbs, 11.6 g sugar, 2.8 g protein.