Monday, September 4, 2017

Banana Carrot Oatmeal Muffins

As we dive into a new school year, quick breakfasts are a big help for busy mornings.     I made a BIG batch and wrapped most individually for the freezer!

3 sticks butter, softened
4 cups sugar (I did 2 white, 2 brown)
1 tsp salt
1/2 tsp cloves
1/4 tsp allspice  
3 T ginger (yes tablespooon)
1 teaspoon cinnamon

6 eggs
1 Tablespoon baking soda
2 teaspoon baking powder

10 super ripe bananas, smooshed

2 carrots, grated

1 1/2 cups plain kefir* 

* or buttermilk, or milk and a little sour cream or a mix of milk and plain yogurt or even just milk ...

2 cups rolled (old fashioned) oats
4 1/2 cups all purpose flour

Cream together butter, sugar, spices and baking soda/powder.       Add eggs, then bananas, then kefir.    Mix in grated carrots.     

Then mix in flour and oats WITH A LIGHT HAND. Scoop into muffin papers - these are "medium" tulip papers, and my overflowing scoop was probably 3 oz.    Sprinkle with raw sugar if you can find yours ... 

 Bake at 425 for 10 minutes, then about 25 minutes at 350.    The hot oven start helps give them better lift and a slightly crunchy top.   

40 yummy muffins for my freezer and busy mornings!  

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