This is one of my favorite muffin recipes. These muffins are sweet, moist, and packed with nutrition. My family and I enjoy them regularly, especially for breakfast paired with string cheese and berries. Since most people struggle to meet their daily fiber requirements, these muffins are a great way to start the day with a fiber-rich option.

Prep time: 10 mins Cook time: 20-25 mins Total Time: 30-35 mins

Ingredients: Servings: 12 muffins

1 cup of oats (I use quick oats)

1 cup of whole wheat flour

1 generous Tbsp of Chia seeds.

½ cup of brown sugar

½ tsp salt

1/2 tsp baking soda

1 tsp baking powder

2 tsp ground cinnamon

½ cup chopped dates

1 cup of shredded carrots, about 3 medium carrots

1 large egg

¼ cup canola oil

1 ¼ cup of buttermilk

2 tsp vanilla extract

Instructions:

Preheat the oven to 400°F
In a large bowl, combine all the dry ingredients (oats, flour, chia seeds, brown sugar, salt, baking soda, baking powder, and cinnamon).
Add dates and toss until they are well-coated. Break up any dates cluster.
Repeat the process with the shredded carrots and toss to coat with no clumps.
In a small mixing bowl, beat the egg and the oil, and add the milk and vanilla.
Pour the flour mixture and stir to combine well.
Spoon into parchment paper-lined muffin tins (about ¼ cup per muffin).
Bake at 400°F for 20-25 minutes or until a skewer inserted in the muffins comes out clean.
Cool on a wire rack.
Muffins will be kept for 3 days at room temperature or can be frozen for 2 months (Thaw completely and reheat gently before serving.

Enjoy!