Healthy Morning Muffins

Banana shares the spotlight with carrots, raisins, and oats in these hearty, low-fat muffins.
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
Cook's Note
To store, keep in an airtight container up to 3 days.
1. 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.
2. 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.