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What’s Fresh With Beth Irons: Carrot Cake Baked Oatmeal Muffins


2 ripe bananas

1/4 cup almond butter

1 1/2 cups old-fashioned oats

3/4 cups milk

1/ 8 cup honey

1/2 tsp vanilla extract

1/4 tsp kosher salt

1 egg

1 teaspoon baking powder

3/4 cups carrots, grated

1 1/2 teaspoon cinnamon

1/2 cup raisins

1/4 cup chopped pecans (or nut of choice, optional)




  1. Preheat oven to 375°. Place 12 pieces of parchment paper or cup liners in muffin cups.
  2. Mash 2 ripe bananas, then combine with the next 8 ingredients, stirring with a whisk.
  3. Grate carrots in either a food processor, blender, or on a box grater; combine ¾ cup grated carrots with the remaining ingredients; combine with the muffin mixture.
  4. Divide batter evenly among prepared muffin cups. Sprinkle with chopped nuts, if using.
  5. Bake at 375° for 20-35 minutes or until a toothpick inserted in center comes out clean.
  6. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.


From cookinglight.com