Carrot Cranberry Muffins

October 14, 2012

Vancouver really knows what it’s doing in the rain department. It started raining a couple of days ago and still hasn’t let up. And this rain knows what’s what. It’ll hit you right in the face when it decides it’s time for a little sideways action.

But really, it’s not that bad. Yet.

Talk to me in March when it still hasn’t let up and it will be a whole different story. That’s when the crazy will start to come out.

Best of all, colder weather means some good quality baking. It’s even more fun this year with our new fancy pants dishwater. Ok, it’s not really fancy at all. There’s even a small dent in it. But we didn’t have one before and I’m still mildly in love. Maybe completely in love—it’s not weird.

So, how about these muffins? There’s all kinds of goodness packed into each bite. You’ve got a good old-fashioned oats base combined with cranberries, carrots, shredded coconut and even a banana for good measure.

It all comes together for a fruity and sweet little muffin. With all of the fruits and veggies packed in, it’s a nice guilt-free breakfast or snack.

Carrot Cranberry Muffins

1 1/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon course salt

1 cup old-fashioned rolled oats

1/4 cup dried cranberries

1/4 cup shredded coconut

3 tablespoons vegetable oil (I like the Smart Balance oil)

1 egg

1/3 cup milk

4 medium carrots, shredded

1 medium ripe banana, mashed

1/4 cup pumpkin seeds

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, nutmeg and salt. Stir in the oats, cranberries and coconut. In a separate bowl, mix together the remaining ingredients.

Make a well in the center of the dry mixture and add the wet mixture. Stir until just combined.

Fill your muffin cups, either lined with paper cups or sprayed with cooking spray, with 1/4 cup of the batter and sprinkle with pumpkin seeds. Bake at 400°F for about 20-25 minutes. Let cool on a wire rack.

Recipe: Adapted from Martha Stewart