Healthy Morning Muffins (Gluten Free)

Carrots, banana and raisins make these low fat muffins surprisingly moist.

I found this Martha Stewart recipe years ago and knew immediately that I had to come up with a gluten free version.  With a couple of tweaks I was able to bake these amazingly moist and nutritious muffins for my family.  We love them and eat them for breakfast and as a snack or weeknight dessert. If you are a carrot cake lover, these muffins are for you!

1 1/4 cups Pamela's Gluten Free Baking and Pancake Mix

1/2 cup packed Brown Sugar

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp Cinnamon

1/4 tsp ground Nutmeg

1/2 tsp Salt

1 cup Rolled Oats (Gluten Free)

1/2 cup Rasins

3 Tbsp Olive Oil

1 Egg

1/3 cup Milk

4 medium Carrots, shredded

1 medium ripe Banana, mashed

Preheat oven to 400 degrees F.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt until there are no lumps.  

Stir in oats and raisins.

Add oil, egg, milk, carrots, and banana and stir until blended.

Fill a 12 cup muffin pan with paper liners and spritz lightly with olive oil.

Fill each muffin cup with 1/4 cup of batter.

Bake until a toothpick inserted in the center of a muffin comes out clean, 23-25 minutes.

Serve muffins warm or at room temperature.

Makes 12 muffins.