Healthy Oatmeal Breakfast Muffins

I end up in a lot of morning meetings abounding in bagels and muffins.  Not healthy.  Since I don’t always have time to eat breakfast before I leave the house, I decided to try making something healthy to-go.  This is what I came up with – and I ate the whole first batch the first day I made them.  Yeah, they’re that good and that “healthy.” This recipe requires a food processor, although I’m sure you could figure out a work around.

Ingredients:
– Two cups of oatmeal (uncooked)
– One zucchini
– One or two carrots
– One small apple
– One tablespoon chopped ginger
– One ripe banana
– One container vanilla or maple yogurt
– Two eggs
– 1/2 cup raisins
– Cinnamon and nutmeg
– One tablespoon of honey (optional)
– A dash or two of juice
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda

Steps:
1. Use a food processor to grind up the oatmeal
2. Use the shredding blade to shred the zucchini, carrots, and apple
3. Put the regular blade back on and add the rest of the ingredients. Process until you have thick batter.  Add more juice if it seems too thick.
4. Pour the batter into 48 mini-muffin tins or about 18 regular muffin tins
5. Bake in a pre-heated 350 oven for 15-20 minutes, or until a toothpick comes out clean.

Have a great morning!