This week’s muffin recipe is in honour of Martha Stewart’s birthday¬†ūüéā (August 3). The recipe uses carrots, oats, banana and raisins. I¬†warmed ¬†up the muffin the next morning in the toaster and put¬†some natural peanut butter on it for breakfast. It was hearty and moist. One of the best muffin recipes I’ve made in a long time. I changed the flour, oil and the sugar amount in the recipe.


2 cups rolled oats (not instant)

1 1/2 cups whole wheat flour

1 cup spelt light flour

3/4 cup dark brown sugar

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup raisins

6 tbsp safflower oil, coconut oil melted or olive oil

2 large organic eggs

2/3 cup milk Рorganic, unsweetened almond or soy

3 cups shredded carrots

2 medium ripe bananas  Рmashed


Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a large bowl mix flours, brown sugar, baking soda, baking powder and sea salt. Add in 3/4 cup of oats and 1 cup raisins. Stir in oil, eggs, milk, carrots and banana. Mix only until the flour mixture is combined with the wet ingredients. Scoop muffin mixture into each cup and sprinkle remaining 1/4 cup of oats onto each muffin. Bake for 25 minutes or until firm to touch. Let stand for 5 minutes and then transfer to cooling rack for another 10 minutes. Enjoy!