I haven’t had a lot of time to bake as much as I like to, so tonight I decided to bake some banana bread for the family. I also wanted to bring something to the office tomorrow, so I poked around online and came across this recipe for Morning Muffins from Martha Stewart. Honestly, Martha isn’t my go-to person for recipes or ideas … nothing against her, but I just don’t have a personal preference for her stuff.

This recipe was super easy and has a lot of healthy-ish elements to it. I made some modifications to the original recipe (my adaptions are included in the recipe below).

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Morning Muffins

Makes: 12 regular-size muffins

Ingredients:

1 1/4 cup all-purpose flour

1/2 cup white sugar (I was out of brown … and didn’t have enough agave)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

1/2 teaspoon kosher sea salt

1 cup old fashioned rolled oats

1/2 cup chopped dried plums

3 tablespoons canola oil

1 large egg

1/3 cup whole milk

5 carrots, shredded

Method:

Combine all dry ingredients into a bowl. Add plums and oats. Add shredded carrots. Add liquid ingredients and gently stir, just until moistened. Scoop 1/4 cup batter into greased muffin tins. Bake at 400 for 18-20 minutes.

*Note: I meant to include the banana, like Martha does, but totally forgot. Surprisingly, the muffins turned out well and aren’t too dry.