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Easy Healthy Breakfast Muffins Recipe

January 8, 2021 by Megan Porta 24 Comments

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Enjoy breakfast the healthy way! Whip up a batch of these healthy breakfast muffins as a perfect on-the-go meal or snack to stay on track throughout the day. Even kids love them!

healthy breakfast muffins stacked on a pink serving plate

Original post: February 2011 | Updated: January 2021

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Every time I make a batch of these totally scrumptious healthy breakfast muffins, I cannot control myself. My family is lucky if they can grab a few!

I mention often on this blog that my husband has stomach issues that often keep him from enjoying foods that contain yeast or flour. This recipe is easy to adapt so he can actually enjoy baked goods and this is one of my favorite things about it!

These muffins will be a new a favorite recipe in our house . There is zero guilt, and they keep my hunger at bay until lunch time. And they are easy to make. So, so easy. Happy guilt-free breakfasting!

HOW TO MAKE HEALTHY BREAKFAST MUFFINS

STEP 1

Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon and salt until there are no lumps.

dry ingredients in a blow bowl

Stir in oats and raisins. Add the wet ingredients: oil, egg, milk, carrots and banana. Stir until combined.

Mixing bowl with shredded carrots, mashed bananas and an egg sitting on top

STEP 2

Fill each muffin cup with 1/4 cup batter. Bake 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean.

muffin tin filled with batter for healthy breakfast muffins

RECIPE NOTES: HEALTHY BREAKFAST MUFFINS

  • The carrots are a great veggie to get into your muffins, they add vitamin K1, fiber and potassium. They also add moisture! Purchase them shredded at the grocery store or use your cheese grater to do it yourself.
  • A quarter cup of chopped walnuts would be good in these muffins if you like extra crunch.
  • Try to let these cool completely off before you dive into one. The smell will make it difficult, however they will keep their shape better if you allow them to cool.
  • Add a few tablespoons of any of these natural sweeteners to the batter: honey, agave syrup, maple syrup or even refined sugar.
  • An added dollop of sour cream or Greek yogurt taste great!
  • For a gluten-free muffin, use almond flour. Check the label on your oats, too!
  • Replace olive oil with coconut oil, if desired.
  • Any dried fruit can replace the raisins.
  • Replace milk with almond milk for a dairy free recipe.
hand holding half of a muffin, exposing moist crumbs and raisins

HOW TO STORE MUFFINS

You have two options for storing these babies!

  • FREEZER – Make up a second batch of these muffins to pull out when you’re ready for them. Road trip? Day trip? Weekend fun? These make great snacks!
  • AIR-TIGHT CONTAINER – On the counter for 3 days, in the fridge for about 5 days.

CAN DOGS EAT CARROTS

Carrots are a nutritious snack for dogs, but be sure to cut them into bite-size pieces to avoid choking.

HOW MANY CARBS IN CARROTS

There are approximately 6 grams of carbohydrates in one medium carrot.

HOW MANY CALORIES IN A CARROT

There are approximately 25 calories in one medium carrot.

serving plate stacked high with healthy breakfast muffins

ENJOY MUFFINS? ENJOY THESE MUFFINS FOR BREAKFAST OR A SNACK!

  • Double Chocolate Zucchini Muffins are the BEST, most delicious use for zucchini! The muffins are moist, tasty and they vanish quickly.
  • Banana Crumb Muffins are a delicious way to use up ripe bananas. You will love the crumb topping with brown sugar as an afternoon treat on these tender treats.
  • You have just met your new go-to Blueberry Muffins recipe! These muffins turn out great every time, they are moist and totally packed with blueberries. Great as a breakfast or snack!
  • You will never need another Chocolate Chip Muffins recipe after trying this one. These are indulgent and moist and soooo yummy!
  • Apple Carrot Cake Muffins – Apples and carrots create the most hearty little muffin you could ever imagine. Great as a snack, breakfast or dessert!
  • These Blueberry Peach Muffins are moist and packed with delicious fruit flavor. Serve warm with butter for breakfast or a snack!

HEALTHY FOODS FOR PICKY KIDS

  • Healthy Breakfast Cookies aren’t just for breakfast and they are deceptively delicious. Kids will never know how healthy they are!
  • Homemade Fruit Roll-Ups – Eliminate artificial and unknown ingredients by making your own homemade fruit roll-ups! This is the ultimate snack food for kids. Great for lunch boxes, too!
  • These No Bake Granola Bars are the perfect snack for little ones. Filled with dried fruit and chocolate, peanut butter and honey, you will satisfy your sweet tooth with a snack you can feel good about eating.
  • These Healthy Snack Bites take less than TEN minutes to make and you probably have all of the ingredients in your pantry. My boys adore them! Great after-school or anytime snack with no preservatives or added sugar!
  • Instant Pot Applesauce – Make your next batch of applesauce in your Instant Pot for an added touch of delicious flavor! This recipe requires only a handful of ingredients and takes just a few minutes to make.

Easy Healthy Breakfast Muffins Recipe

Enjoy breakfast the healthy way! Whip up a batch of these healthy breakfast muffins as a perfect on-the-go meal or snack to stay on track!
3.34 from 3 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: how do i make healthy breakfast muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 178kcal

Ingredients

  • 1 1/4 cup all-purpose flour or almond flour
  • 1/2 cup light brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp coarse salt
  • 1 cup old-fashioned rolled oats
  • 1/2 cup raisins
  • 3 tbsp olive oil
  • 1 large egg
  • 1/3 cup skim milk or almond milk
  • 2 carrots shredded
  • 1 banana ripe, mashed

Instructions

  • Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are no lumps.
  • Stir in oats and raisins. Add oil, egg, milk, carrots and banana and stir until blended. Fill each muffin cup with ¼ cup batter.
  • Bake until a toothpick inserted in center of a muffin comes out clean, 18 to 25 minutes. Serve warm or at room temperature. To store, keep in an airtight container for up to 3 days.

Notes

  • The carrots are a great veggie to get into your muffins, they add vitamin K1, fiber and potassium. They also add moisture! Purchase them shredded at the grocery store or use your cheese grater to do it yourself.
  • A quarter cup of chopped walnuts would be good in these muffins if you like extra crunch.
  • Try to let these cool completely off before you dive into one. The smell will make it difficult, however they will keep their shape better if you allow them to cool.
  • Add a few tablespoons of any of these natural sweeteners to the batter: honey, agave syrup, maple syrup or even refined sugar.
  • An added dollop of sour cream or Greek yogurt taste great!
  • For a gluten-free muffin, use almond flour. Check the label on your oats, too!
  • Replace olive oil with coconut oil, if desired.
  • Any dried fruit can replace the raisins.
  • Replace milk with almond milk for a dairy free recipe.

Nutrition

Calories: 178kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 188mg | Potassium: 185mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1741IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

Filed Under: Bread, Breakfast, Latest, Popular Tagged With: Baking, Bananas, Brunch, Carrots, Easter, Healthy, Kid Friendly, Mothers Day, Muffins, New Year's Day, Potluck, Snacks

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Reader Interactions

Comments

  1. Faith Rens

    September 29, 2020 at 9:16 pm

    4 stars
    Hello, how long do these muffins stay good? Or how can i preserve them to make them last longer>

    Reply
    • Megan Porta

      September 29, 2020 at 10:06 pm

      Hope this helps! Thanks –
      FREEZER – Make up a second batch of these muffins to pull out when you’re ready for them. Road trip? Day trip? Weekend fun? These make great snacks!
      AIR-TIGHT CONTAINER – On the counter for 3 days, in the fridge for about 5 days.

      Reply
  2. Beth

    September 3, 2020 at 10:36 pm

    1 star
    This is a complete rip off of Martha Stewards Morning Muffins.

    Reply
    • Megan Porta

      September 7, 2020 at 11:13 pm

      Well thank you for the compliment! I’ve never tried hers but there are many versions of healthy muffins out there so I’m glad to share mine.

      Reply
  3. Lara H

    August 14, 2020 at 2:10 am

    5 stars
    I hope it’s the five stars I picked and not the zero stars. These are delicious and so easy to make. I used brown rice flour and cranberries as I used what I had in hand.
    The house smells so good.

    Reply
    • Megan Porta

      August 14, 2020 at 3:25 pm

      Those are great tweaks – I like using what I have on hand too. Thanks for sharing!

      Reply
  4. Stephanie

    June 9, 2019 at 6:29 pm

    I reduced B. sugar by 1/4 cup added 1/2 raisins & sweetened cranberries, omitted salt added roasted & salted sunflower seeds plus a mix of chopped raw pecans, pistachios & almonds. Delish!

    Reply
    • Megan Porta

      June 10, 2019 at 1:27 am

      Sounds great – thanks for sharing!

      Reply
  5. Tiffany

    May 31, 2019 at 10:39 am

    Do you think I could replace the all purposed flour with almond or hazelnut flour?
    Thanks. 🙂

    Reply
    • Megan Porta

      May 31, 2019 at 12:29 pm

      Hi Tiffany,
      That is something I haven’t tried but I think that it should work just fine! Mainly you just want to make sure the consistency gets to the right spot. Since I haven’t used those flours, I recommend adding a half cup at a time just to see how to works. I imagine it’ll work just great – I’d love if you reported back!

      Reply
  6. Tamara

    November 2, 2018 at 10:10 am

    If i leave out oats do i need to add more flour? What is your suggestion? Thanks!

    Reply
    • Megan Porta

      November 3, 2018 at 3:12 pm

      Yes, that would work. I would add it slowly since it’s a different consistency and soaks up any wet ingredients at a different rate and find a good gooey consistency. Let me know how it works out!

      Reply
  7. Sarah F

    November 30, 2014 at 3:53 pm

    I love these! I make a double batch and freeze them. My 16 month old likes them too, and it's about the only way I can get him to eat carrots 🙂

    Reply
  8. Jess

    February 23, 2013 at 7:09 pm

    I made these, put them in for 23 minutes, and they burned. I am terribly sad.

    Reply
  9. Jo

    December 18, 2012 at 2:06 pm

    I made these last night and they are delicious. I'm a little disappointed my daughter didn't like them, but I suspect swapping the nutmeg for cinnamon might fix that.

    Reply
  10. Chelsi

    November 15, 2012 at 5:13 pm

    Just made these! Didn't have carrots.. but did the exact recipe, adding in cranberries, cinnamon, pumpkin seeds, flax seeds, and walnuts (made for my husband for breakfast). Baked for only 15-16 minutes and are Delicious! Thank you!

    Reply
  11. Marie

    September 5, 2012 at 9:13 pm

    My son's lunch period at school is pretty late so I'm always looking out for healthy & delicious breakfast items that will also keep him full. These are perfect! Loads of vitamins & the fiber keeps his hunger at bay. Thanks!

    Reply
  12. Megan Porta

    April 6, 2012 at 5:01 pm

    Hi Adrienne! The shredded carrots equalled somewhere around 1 1/2 cups (165 grams) total. Hope this helps!
    Megan

    Reply
  13. Adrienne

    April 6, 2012 at 8:06 am

    Hi!

    I tried this recipe today (with some tweaks for current pantry inventory & allergies), came out pretty good, if not super carrot-y. How much carrot (in oz/grams) would you say your 4 medium carrots amounted to?

    Thanks!

    Reply
  14. Brittany

    February 9, 2012 at 4:12 pm

    Emily – maybe try applesauce instead of banana? That way it will help keep the muffins moist.

    Reply
  15. Emily

    February 7, 2012 at 8:06 pm

    I greatly dislike banana. Do you think I can leave it out without any problems? Or is there something I can substitue with? Thanks. Looking forward to trying these out!

    Reply
  16. Kathryn

    January 23, 2012 at 2:59 am

    I was curious, so I figured out the calorie count for this. I substituted vegetable oil for the olive oil and after that each muffin turns out to be 168 calories. (that is including an assumption that the banana would be 100 calories and the carrots are 100 calories)

    Reply
  17. Lena

    December 16, 2011 at 11:32 pm

    Thank you so much for this recipe. I now make them weekly. Delicious, filling and healthy.

    Reply
  18. jen

    June 8, 2011 at 3:37 pm

    best ever. ever.
    threw in crushed pinapple and grated zuchini…

    Reply

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I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

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