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!
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My friend Maren recently tried one of my breakfast recipes, and as a fellow non-breakfast-breakfaster she sent me this recipe of Martha’s. I instantly fell in love with the healthiness of it, plus it has raisins, bananas, carrots and oatmeal.
I made my first batch of healthy breakfast muffins on a Sunday and ate one for breakfast each morning that week (I froze and then thawed half). This is huge for me!
The last time I ate breakfast seven days in a row was probably in 1995 and it most likely consisted of greasy scrambled eggs and hash browns from our college servery.
These healthy breakfast 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 YOUR OWN HEALTHY BREAKFAST MUFFINS
Skip the baked goods at the grocery store and make your own delicious muffins + veggies for breakfast!
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, nutmeg and salt until there are no lumps.
Stir in oats and raisins. Add the wet ingredients: oil, egg, milk, carrots and banana and stir until blended.
STEP 2
Fill each muffin cup with 1/4 cup batter. Bake 18 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Serve warm or at room temperature.
RECIPE NOTES FOR 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! You can 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 leave them alone.
- Feel free to add a few tablespoons of any of these natural sweeteners to the batter: honey, agave syrup, maple syrup or even refined sugar.
- A 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.
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. So tasty you may want to find friends to send them too!
- 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
Knowing you can help your kids get the nutrients they need in more than one form is what we want to help you accomplish!
- Healthy Breakfast Cookies – These 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.
Healthy Breakfast Muffins
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup dark 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
- 4 med carrots shredded
- 1 med 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! You can 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 leave them alone.
- Feel free to add a few tablespoons of any of these natural sweeteners to the batter: honey, agave syrup, maple syrup or even refined sugar.
- A 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.
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!
Sounds great – thanks for sharing!
Do you think I could replace the all purposed flour with almond or hazelnut flour?
Thanks. 🙂
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!
If i leave out oats do i need to add more flour? What is your suggestion? Thanks!
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!
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 🙂
I made these, put them in for 23 minutes, and they burned. I am terribly sad.
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.
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!
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!
Hi Adrienne! The shredded carrots equalled somewhere around 1 1/2 cups (165 grams) total. Hope this helps!
Megan
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!
Emily – maybe try applesauce instead of banana? That way it will help keep the muffins moist.
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!
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)
Thank you so much for this recipe. I now make them weekly. Delicious, filling and healthy.
best ever. ever.
threw in crushed pinapple and grated zuchini…