Really yummy muffins packed full of lots of healthy ingredients like oatmeal, carrots, walnuts and dates.

1 cup buttermilk
1 cup quick-cooking oats
1/2 cup grated carrots
1/4 cup maple syrup
1/4 cup virgin coconut oil, melted
1 tsp vanilla
1 egg, slightly beaten
1 cup whole wheat flour
1 tbsp flaxseed meal
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
3/4 cup chopped dried dates
1/4 cups chopped walnuts

In a large bowl, mix together buttermilk and oats. Cover and let stand for at least 20 minutes.
Mix together carrots, maple syrup, coconut oil, egg and vanilla. In another bowl, mix flour, flax, sugar, baking powder, salt, baking soda, cinnamon, walnuts and dates. Stir into wet ingredients just until moistened.
Spoon into greased muffin tins and bake at 400F for 20-25 minutes or until firm to touch. Let stand for a few minutes before removing from tins. Makes 12 muffins.

Oh my, these were really good! I had to freeze them so I wouldn’t eat the whole batch myself. They freeze really well, and were perfect for popping in lunches. The kids liked them, although they mostly just liked to pick out the dates and eat them while leaving most of the muffin behind.
This was my first time using coconut oil in my baking. I’ve heard wonderful things about the health benefits of this oil that I used to think was pretty bad for you because of its high percentage of saturated fat. Apparently though, this kind of saturated fat is actually vital in maintaining the immune system and it can even help boost your metabolism. It’s also helpful for controlling blood sugar levels and preventing diabetes, which is something I find interesting since having had gestational diabetes. So give it a try, just make sure to look for virgin olive oil, not the hydrogenated kind.