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!
Original post: February 2011 | Updated: January 2021
Why This Recipe Works
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.
Stir in oats and raisins. Add the wet ingredients: oil, egg, milk, carrots and banana. Stir until combined.
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.
Recipe 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.
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.
Delicious Muffin Recipes
- 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!
Healthy Recipes For Picky Kids
- Easy to prep and out of the oven in 25 minutes, this cinnamon roll baked oatmeal is a breakfast delight! Not a single morsel will go to waste. It’s the healthy-ish version of one of your favorite indulgent breakfast treats!
- Peanut Butter and Banana Cookies require only 3 ingredients and are done in 15 minutes! They are the perfect healthy treat for kids and adults.
- Transform rice cakes into colorful, flavorful snacks by topping them with delicious ingredients! Rice Cake topping combinations include turkey and tomato, pears with honey, cream cheese and cucumbers or a fried egg with avocado slices and sriracha!
- 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.
- This peanut butter cookies recipe without brown sugar is also gluten free and requires only 3 ingredients! Super delicious, easy recipe requiring just a little bit of effort!
- Put your zucchini to good use with a healthy version of the tasty zucchini french fry! No shortness of tastiness! A perfect aioli sauce goes alongside for the ultimate condiment.
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Easy Healthy Breakfast Muffins Recipe
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.
Would like to triple recipe? Not sure if you’d triple all ingredients
Hi Juanita, I have not tried to triple this recipe so I can’t say for sure. I personally wouldn’t try to mix that much at once. I’d probably just double it and then do a single batch.
I did 4 times the recipe all together in one lot – for 48 muffins – and everything worked perfectly.
Rita in Ireland.
That’s great to hear, Rita. I’m glad they were enjoyed!