These muffins are hearty, moist, and very good. This recipe was adapted from the recipe posted on Copy Me That. In this video Chef AJ talks about the origin of her recipe and demonstrates other creative ways to make these. Similar to overnight oats, I also prefer to let the batter sit overnight before baking. If you like these muffins then you may want to check out these Berry Pie Oat Bites.
Yield: about 30, 60 g/2 oz muffins
- 3 cups old fashioned rolled oats
- ½ cup ground millet
- ½ cup raisins
- 2 tsp cinnamon
- ¾ tsp nutmeg
- ½ tsp ground ginger
- ½ allspice
- 3 cups very ripe banana puree (4-5 bananas)
- 1 cup unsweetened apple sauce
- 4 cups loosely packed raw shredded carrots (about 8oz)
- 4 finely chopped apples (about 4 cups)
- 1 Tbsp lemon juice
- 1 Tbsp vanilla
- Preheat oven to 350° F.
- Add the rolled oats, millet flour, raisins and spices to a medium bowl. Mix well to combine and set aside.
- Blend the bananas and apple sauce with the lemon juice and vanilla. Pour contents into a large mixing bowl.
- Add the carrots and apples to the banana mixture and stir well to combine. The batter will be very thick but still quite moist. Cover and allow mixture to sit overnight in the fridge. In the morning the batter will be thicker as the rolled oats will have absorbed the excess moisture.
- Divide mixture into silicone muffin cups.
- Bake for 30-35 minutes until tops are browned. If making large muffins allow to bake an additional 15 minutes or so.
- Allow muffins to cool completely before removing from muffin cups.