"Everything But The Kitchen Sink" Muffins

What do you get when you combine raisins, bananas, pecans, oats, carrots, cinnamon and nutmeg? These AMAZING nutrient packed morning muffins! All of the above ingredients in one tiny muffin might seem like overkill, but believe me, they work so well together. PLUS, they are super filling, so if you need a quick on-the-go breakfast, make a big batch of these and then grab one or two on your way out the door throughout the week (you could even freeze them if needed).

The original recipe (link below) had these puppies baking at 400°F, which I tried for my first batch, but it really overcooked them. I reduced the temperature to 350°F and it was perfect. Some other changes I made: increased the amount of milk, added cinnamon and pecans (SO GLAD I ADDED PECANS--it was seriously good). Definitely a recipe to go down in the muffin hall of fame (or at least my little blog).

Original Recipe: Here
Prep time: 20 minutes

Cook time: 20 minutes
Yield: 12 Muffins

Ingredients:

• 1 1/4 cup Flour
• 1/2 cup Brown Sugar, packed
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Cinnamon
• 1/2 tsp Salt
• 1 cup Rolled Oats
• 1/2 cup Raisins
• 1/2 cup Pecans, chopped
• 3 medium Carrots, shredded
• 3 Tbsp Canola Oil
• 1 large Egg
• 1/2 cup Milk
• 1 tsp Vanilla
• 1 medium Banana, mashed

Cooking Directions:

1. Preheat oven to 350°F.
2. In large bowl, mix flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon, salt, rolled oats, raisins, pecans and carrots. Set aside. In a medium bowl, whisk together the oil, egg, milk, vanilla, and banana. 
3. Combine wet and dry ingredients and mix until just combined. Spoon batter into greased, or paper-lined muffin pan. Fill to about 3/4 full. 
4. Bake for 20 minutes or until a toothpick comes out clean. Enjoy!