I started to grate the carrots for this recipe, and then quickly realized that it was going to take longer than I had planned. I decided to dice the carrots finely instead, which ended up working pretty well, as long as you’re not trying to ‘hide’ the fact that there are vegetables in there!

One of the reasons I like muffins is because they are easy to freeze and then take out when you need a quick breakfast or snack, but of course I also enjoy them straight from the oven.

1 1/2 c. flour
1/2 c. oats
1 t baking powder
1 t baking soda
1/2 t cinnamon
1/2 t ginger
1/2 c. brown sugar
1 egg, lightly beaten
1/4 c. canola oil
1 t vanilla extract
1/2 cup fat-free milk
1 (8 oz.) can crushed pineapple
1 1/2 c. freshly grated carrots
1/2 c. raisins

Preheat oven to 350F. Line a 12-cup muffin pan with paper liners or spray muffin pan with nonstick cooking spray. Whisk flour, oats, baking powder, baking soda, cinnamon, and ginger in a large bowl. In a medium bowl stir brown sugar, egg, oil, vanilla extract, and milk until well combined. Stir in pineapple, carrots and raisins. Add wet ingredients to dry, and mix until just moist. Fill muffin cups and bake for 20-25 minutes, until toothpick comes out clean or tops spring back when pressed.

-Recipe from Weight Watchers Message Board

• Breakfast