Lightly sweetened with maple syrup and brown sugar and moistened with olive oil, these are delicious mini-muffins. Top with Homemade Honey Butter for an incredible treat!
1cupoatsinstant oats provide a softer texture, but any type of oats works fine
¾cupdried fruitdiced, I prefer dried cranberries
1egg
3tablespoonsolive oil
⅓cupmilk
1tablespoonmaple syrup
1cupcarrotspeeled and shredded, not grated
2bananasripe, medium-sized or three small
Instructions
Preheat oven to 350°
Combine Ingredients
Grease 2, 24 cup mini-muffin pans or spray with Pam. Whisk both flours, brown sugar, soda, baking powder, nutmeg, salt and oats until there are no lumps. Stir in the dried fruit. Add oil, egg, milk, maple syrup, carrots and bananas. Stir for 2 minutes or until very well combined. The dough will be stiff.
Bake
Spoon into mini-muffin cups and bake 11 - 13 minutes or until the center of each muffin springs back when touched lightly. Be careful not to overbake.
Notes
Often with baked cakes and muffins, we're told to stir "just until combined" so that we don't activate the gluten in the flour. That's not the case with this recipe. Stir the ingredients for about two minutes to moisten the oats and incorporate the carrots and bananas. For another muffin recipe, that's not too sweet try Blueberry Rhubarb Muffins.