Breakfast Oatmeal Muffins

• ¾ cup instant oats 
• ½ cup plain nonfat Greek yogurt
• 1 cup + 2 tablespoons low fat milk
• 2 tsp vanilla extract
• 2 cups (240g) wholemeal flour
• 2 ½ tsp ground cinnamon
• ¼ tsp nutmeg
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• ½ tbsp coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 1 ½ tsp liquid stevia
• 1 ½ cups freshly grated carrots 
• ¾ cup finely diced apple 
• ¼ cup raisins 
• 2 tbsp finely diced pecans
• 2 tbsp shredded coconut
• 2 tsp Optimal Essentials Immune Powder

Method

1. Preheat the oven to 350°F, and coat 13 muffin cups with nonstick cooking spray. 
2. In a medium bowl, stir together the oats, Greek yogurt, 6 tablespoons of milk and vanilla extract. In a second bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, Immune and salt. In a third bowl, whisk together the butter, egg whites, and liquid stevia. Add in the oat mixture, stirring until no lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots, apples, raisins, pecans, and coconut.
3. Divide the batter between the prepared muffin cups. Bake at 350°F for 22-26 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Image and recipe - Amy's Healthy Baking