No? Just me? Surely, I can't be the only mom out there who is struggling with lunch options for their kiddo, so I developed this recipe for nutritious muffin recipe that gets its beautiful orange color from roasted carrots, extra fiber and protein from oatmeal, and sweetness from brown sugar instead of refined white sugar!
Preheat oven to 400F and line muffin tin with baking cups
1 3/4 cup flour
1/4 cup brown sugar
2 tsp baking powder
1/2 cup rolled oats
Add in and mix well:
1 cup roasted carrot cinnamon puree
3/4 cup milk
Once well blended, divide into muffin cups. Bake for 18 minutes, then cool completely in the muffin tin.
This recipe will yield approximately 12 muffins. Typically, I keep out 4-6 at a time, and freeze the rest. They're perfect for quick breakfasts when we have to be out the door in a rush, and also make great additions to lunch time with some cubed cheese, and dried cranberries. He loves them, and is none the wiser that they contain very little sugar, and loads of veggies!