Sunrise Muffins

I am always on the lookout for healthy recipes, and this one has become a family favorite. Frances (my toddler) loves these muffins, which makes me happy because they contain both fruits and vegetables. My recipe is derived from a Martha Stewart recipe http://www.marthastewart.com/339779/healthy-morning-muffins , with a few personal tweaks. Eating a hearty Sunrise muffin for breakfast is a great, low fat, vitamin-packed way to start your day.

Sunrise Muffins

1 1/4 cup all purpose flour

1/2 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder

1/2 tsp course salt

1/2 tsp nutmeg

1 tsp cinnamon

1 cup old fashioned oats

1 large egg

1/3 cup unsweetened applesauce

1/3 cup milk

3 tbs olive oil

3 medium carrots shredded (can substitute zucchini)

2 medium bananas mashed
1/2 cup raisins (use any dried fruit - cherries, pomegranates)

1/2 cup unsweetened coconut

Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix flour, brown sugar, baking soda, baking powder, salt, nutmeg and cinnamon, until there are no lumps.

Stir in remaining ingredients one a time and mix until blended.  Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of muffin comes out clean ( about 23-25 minutes)