Healthier Morning Muffins

I've mentioned the power of the breakfast muffin here before. Besides frozen waffles, muffins are pretty much the only thing guaranteed to get my son to eat breakfast. And although he still only eats the top of the muffin (any Seinfeld fans in the house?), a few of those constitute a pretty good breakfast, if you ask me. Or a darn tasty snack, any time of day. Healthier Morning Muffins
adapted from Everyday Food Magazine, Jan/Feb 2010 issue

Makes 12

3/4 cup all purpose flour
3/4 cup whole wheat flour
1 tbs ground flax seed (this is an optional ingredient that I highly recommend you use anytime you bake something, dredge something, what have you)
1/2 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp coarse salt
1 cup old fashioned rolled oats
3 tbs canola oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed (if you're like my husband and don't like banana-flavored things (besides bananas themselves), don't worry- you won't find the banana taste in these at all!)

Preheat oven to 400. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together first 9 ingredients until there are no lumps. Stir in oats. Add oil, egg, milk, carrots, and banana and stir until blended.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in the center of a muffin comes out clean, 23-25 minutes. Serve warm or at room temperature. (To store, keep in an airtight container, up to 3 days.)