Apple Banana Carrot Oat Muffins, these muffins have so many goodies in them that I figured they deserved an acronym, so ABC-O it is (which I intend to be pronounced as ABC-OHHHHH!).
This is the first recipe I've concocted all on my own. I set out to create a breakfast muffin that could replace the mass amounts of fruit I consume for breakfast (Typical Day: 1/2 apple, 1 orange, 1/2 cup berries, 1 carrot, 1 celery, + 1 mini muffin). Not because I don't enjoy the fruit, but because it takes me a good 20 minutes to eat + I figured I needed to give myself a challenge. Thus the ABC muffins were invented. I then decided to make + use oat flour because oatmeal is a breakfast food, so oat flour would make them more breakfast-y. The flavor of these muffins is wonderful, but I had a little trouble with them setting up, which you can read about below.
1. Preheat oven to 325
2. Make oat flour: Place 2 cups of oats in food processor + blend until desired consistency
3. Mix oat flour + dry ingredients in a bowl and set aside.
4. In food processor: grate carrots + apple
5. In a separate bowl mash the banana
6. To the banana add: honey, oil, + milk. Stir.
7. Mix banana mixture with dry ingredients until well combined.
8. Add the carrots + apples. Stir.
9. Divide into muffin tins + bake for 20-30 minutes
10. Let cool + enjoy!
Yield:
12 mini muffins + 12 normal sized muffins
Tips:
I think this might work better if I had mixed 1/2 oat flour with 1/2 spelt or whole grain flour. They were quite wet and needed to cook on the longer side before they could set up, or I could have used less milk + wet ingredients. The recipe above has less milk than what I used (3/4 cup), which should improve future recipes.
