Healthy morning muffins are a perfect way to start the day, with oats, flaxseed, carrots, raisins, and bananas. Wonderful as a snack or lunchbox treat, too.
Muffin with carrots, oats, and raisins on a white plate.
Healthy morning muffins are so hearty and flavorful. If you’re looking for a quick breakfast that you can eat on the go, this is the muffin for you! They don’t break the calorie bank (only 147 calories!) and offer so much good-for-you nutrition. They are very tasty, and go great with scrambled eggs and a cup of coffee.
But just because they’re called “morning” muffins, don’t think you can enjoy them only for breakfast. These filling muffins are are perfect for a mid-morning or mid-afternoon snack. Add them to lunchboxes for a nutritious treat. Serve them with a bowl of soup for lunch.
I adapted this recipe for healthy morning muffins from Everyday Food magazine, one of my favorite magazines. I make them even healthier than the original recipe by using whole wheat flour instead of all-purpose white flour, and adding ground flaxseed. Add that to rolled oats, plenty of fruit, and carrots, for tons of fiber, nutrition, and flavor in just one of these healthy muffins.
If you’ve been buying your muffins at a bakery or coffee shop, try making homemade. They are so much better for you and way more economical, as well. Muffins are easy to make and fill your kitchen with lovely aromas. Who doesn’t want their kitchen to smell like their favorite bakery?! Keep reading for lots more muffin recipes!
Muffin broke in two to show inside with carrots and raisins.

Bake more muffins!


Healthy Morning Muffins

Healthy Morning Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Healthy morning muffins are a perfect way to start the day, with oats, flaxseed, carrots, raisins, and bananas. Wonderful as a snack or lunchbox treat, too.


  • 1 1/4 cups whole wheat flour
  • 2 tablespoons ground flax seed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon coarse salt
  • 1 cup old-fashioned rolled oats
  • 1/2 cup raisins
  • 3 tablespoons canola oil
  • 1 large egg
  • 1/3 cup skim milk
  • 4 medium carrots, shredded (use your food processor!)
  • 1 medium ripe banana, mashed


  1. Preheat oven to 400°F. Coat a 12 cup muffin pan with cooking spray.
  2. In a large bowl, whisk together flour, brown sugar, ground flax seed, baking soda, baking powder, nutmeg and salt until there are no lumps.
  3. Stir in oats and raisins.
  4. Add oil, egg, milk, carrots and mashed banana and stir until blended.
  5. Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of muffin comes out clean, 20-25 minutes. 
  6. Serve muffins warm or at room temperature. To store, keep in an airtight container up to three days.


  • If desired, replace whole wheat flour with all-purpose flour or white whole wheat flour.
  • Use any type of light flavored oil or melted butter.
Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 147Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 180mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 4g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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