Featured Product: Nancy’s Organic Whole Milk Yogurt
Ingredients
- 1 cup Rolled Oats
- ¾ cup Whole Wheat Flour
- ½ cup All-Purpose Flour
- ¼ cup Millet Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ½ teaspoon Salt
- 1 cup Carrot, grated
- 1 cup Zucchini, grated
- 1 Ripe Banana, mashed
- ½ cup Brown Sugar, packed
- ½ cup Nancy’s Organic Whole Milk Yogurt
- ¼ cup Grapeseed Oil
- 1 Egg
- ½ cup Golden Raisins
- ½ cup Seeds, such as chia, sunflower and/or pumpkin seeds
Directions
Preheat oven to 400 degrees and prepare a 12-cup muffin pan with paper liners or cooking spray. In a large mixing bowl, whisk together the oats, flours, baking soda, baking powder, spices and salt. In a separate bowl, stir together the carrot, zucchini, banana, brown sugar, yogurt, oil and egg. Add the wet ingredients to the dry ingredients. Add raisins and stir to combine. Spoon the batter into wells of the muffin tin, filling to the top. Sprinkle the batter with seed mixture and bake for 20 minutes, until just browned.