These make great breakfast muffins – Not overwhelmingly sweet but sweet enough, satisfying and filling, loaded with nuts and raisins, plus honey, orange juice and carrots for extra oumph. This seems to be quite a flexible recipe.

Ingredients

6 serv.

whole wheat flour↗3⁄4 cup
rolled oats↗2 tablespoons
baking powder↗1⁄2 teaspoon
baking soda↗1⁄4 teaspoon
cinnamon↗1⁄2 teaspoon
salt↗1⁄8 - 1⁄4 teaspoon
raisins↗1⁄3 cup
walnuts (chopped)↗1⁄4 cup
honey↗1⁄4 cup
water↗1⁄4 cup
orange juice↗2 tablespoons
carrots (finely shredded, packed)2 tablespoons
ground flax seeds↗1 tablespoon
oil1 tablespoon

Step-by-step instructions

1
Stir the dry ingredients together. In another bowl, mix wet ingredients together (make sure to soak the raisins for 5 minutes, then discard the water) and pour them into the dry mix bowl. Stir until just combined, then pour into 6 greased muffin molds and bake at 350F for 20 minutes. Once out of the oven, leave the muffins in the molds for 5 minutes before transferring them to a cooling rack.

Source: food.com

Original recipe ↗

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