Oatmeal Wheat Carrot Raisin Muffins

Remember I said I’d eat no sugar this month?

That idea is… down the drain. Yeah.

I think it lasted 2 days. At most.

Instead of never eating sugar again, I am just going to practice moderation.

I like using as less sweetener as possible, while still having a baked good that tastes delicious.

We had a big bag of carrots in the fridge and raisins in the pantry. I knew what needed to be done.

In the muffin world, carrots and raisins just belong together. It’s common sense. And there are lots of carrot raisin muffin recipes out there…but you need to make this one.

This is what I look for in muffins. The benefits of whole grain goodness, yet a soft, moist taste. A dense, yet fluffy texture. Chunky raisins and carrots throughout. The sweet smell of cinnamon.

Yep, these are it.

I was hesitant to use oat flour, thinking they wouldn’t rise as well, but the result was PERFECT!

Oatmeal Wheat Carrot Raisin Muffins

3 eggs

3/4 cup skim milk

3/4 cup agave nectar

1 cup whole wheat flour

1 cup oat flour

2 1/4 tsp. baking soda

1 1/2 tsp. ground cinnamon

3/4 tsp. ground nutmeg

1/4 tsp. sea salt

2 cups grated/shredded carrots, packed (I used my Vitamix to shred the carrots)

1 cup raisins

Preheat oven to 350ºF. Line 12 muffin tins with paper liners and spray them with nonstick spray. You need to spray them really well or they will stick! (Trust me, I know.)

Whisk together eggss, milk and agave in mixing bowl. In another mixing bowl combine flour, baking soda, cinnamon and salt. Add the dry ingredients gradually to the wet, stirring gently, careful not to over mix.

Fold in shredded carrots and raisins. Don’t over mix, or muffins will be dry and stiff! Stir just until moistened.

Spoon batter into the 12 well-greased muffin paper liners.

Bake for 15-20 minutes or until toothpick comes out with no wet batter clinging. Let cool for 5 minutes then transfer to wire cooling rack. Serve warm.

My family gobbled these right up! And I practiced moderation! I only ate one muffin (plus licking the bowl, but that don’t count). *so proud*

I thought we’d at least have some leftovers, so I could have one for breakfast, but they were all gone by night time! That’s how you know they’re delicious.

I’m trying to dilute my sweet tooth, so I only used 3/4 cup of agave nectar to sweeten these. Feel free to use more!

The raisins throughout bring a nice tart, sweetness.

You will love these. For breakfast with eggs. Or gobbled up straight from the oven.