1cupfinely shredded carrots(about 3 medium carrots) --see note
¼cupcanola oil(other types of oil or melted butter are fine, too)
1large egglightly beaten
Preheat oven to 400°F. Lightly spray muffin pans with cooking spray.
In a large bowl, whisk together flour, brown sugar, ground flax seed, baking soda, baking powder, salt, cinnamon, and nutmeg and salt. Stir in oats and raisins.
In a medium bowl, mash banana. Add milk, oil, egg, and carrots and stir until blended. Add to dry ingredients and stir until just combined. Do not overmix.
Fill each muffin cup with approximately ¼ cup batter. Bake until a toothpick inserted in center of muffin comes out clean, 18 to 20 minutes.
Serve muffins warm or at room temperature. To store, keep in an airtight container up to three days.
Finely grated carrots work much better in these muffins than coarsely shredded carrots which give the muffins a stringy texture.
If desired, replace whole wheat flour with all-purpose flour or white whole wheat flour.
Variations: Instead of raisins, add a half cup of shredded or finely chopped apple. Try chopped dried apricots, cherries, or cranberries. Add a half cup of shredded coconut. Instead of banana, substitute a half cup of crushed pineapple or applesauce.