Carrot Cranberry Muffins

These are by far the most delicious healthy muffins I've ever had! They're the perfect balance of oats, flour, and carrot. The banana makes them the perfect amount of moist and the cranberries, coconut, and pepitas give it great texture (and flavor!) I'm definitely making these again for quick grab-and-go breakfasts.

Carrot Cranberry Muffins
from Princess in the Kitchen
makes 12 muffins

Ingredients:
1.25 cups flour
1/2 cup brown sugar, packed
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup old-fashioned rolled oats
1/4 cup dried cranberries (craisins)
1/4 cup shredded coconut
3 Tbs vegetable oil
1 egg
1/3 cup milk
4 medium carrots, shredded
1 medium ripe banana, mashed
1/4 cup pumpkin seeds (pepitas) or chopped walnuts

Instructions:
1. Pre-heat oven to 400F.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, nutmeg, and salt. Stir in oats, cranberries, and coconut.
3. In a separate bowl, combine rest of the ingredients (oil, egg, milk, carrots, banana, and pepitas).
4. Make a well in the center of the dry mixture and add wet mixture. Stir until just combined.
5. Coat muffin tin with oil, and place 1/4 cup batter into each well. Top with additional pepitas for garnish if you wish.
6. Bake for 20-25 minutes. Let cool on a wire rack.