While muffins aren't necessarily the healthiest snack, I don't mind them in place of a cookie or granola bar in a lunch box. At least I know what's in them and if you have a good recipe, they often can have fruit and/or veggies in them. I love this recipe because unlike carrot cake, there's no pineapple or raisins in it. I loathe raisins in muffins.Adapted from Canadian Living
1 1/2 cups flour
1 cup quick (not instant) oats
1/2 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup milk
1 egg, beaten
1/4 cup vegetable oil
1 tsp vanilla
1 carrot, grated
Topping:
2 tbsp sugar mixed with a pinch of cinnamon
In a large bowl, whisk together the flour, oats, brown sugar, baking powder, cinnamon, and salt. Set aside.
In a separate bowl, whisk together the milk, egg, and vegetable oil. Pour in to the dry ingredients all at once and stir gently until just combined.
Spoon into paper lined muffin cups and sprinkle with topping. Bake at 375 F for about 18 minutes.
Makes 12
