Healthy Morning Muffins
About these muffins
This recipe is very loosely adapted from a recipe I found in Everyday Food. I make them even healthier than the original recipe by using whole wheat flour instead of all-purpose white flour, and adding ground flaxseed.
With a whole cup of rolled oats, raisins, bananas, and carrots, there’s tons of fiber, nutrition, and flavor in these healthy muffins. Warmly scented with cinnamon and nutmeg, they are just yummy.
Update (4/2021): I’ve found that the carrots are better if you finely shred them. Use the smaller holes of your grater or a food processor. The larger shreds don’t cook well and are kind of stringy in the muffins.
Eat the muffins warm right out of the oven or add a smear of cream cheese. Try vanilla bean whipped cream cheese on a muffin and it will seem like you’re eating a slice of carrot cake with cream cheese frosting!
Make ’em your own
- Instead of raisins, add a 1/2 cup of shredded or finely chopped apple. Or try chopped dried apricots, cherries, or cranberries.
- Add a half cup of shredded coconut.
- Instead of banana, use a 1/2 cup of crushed pineapple.
- Change up the spices. Instead of cinnamon and nutmeg, I like to substitute a teaspoon or so of homemade Apple Pie Spice or Pumpkin Pie Spice for a little variety.
These muffins keep well at room temperature, wrapped tightly, for three days.
For an easy lunchbox snack, wrap the muffins individually and freeze up to one month. It’s so easy to grab a muffin from the freezer to add to a lunchbox and it’s a healthy treat, especially compared to prepackaged goodies.
Bake more muffins!
- 1 ¼ cups whole wheat flour
- ½ cup packed brown sugar
- 2 tablespoons ground flax seed
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup oatmeal (old-fashioned or quick oats)
- ½ cup raisins
- ½ cup mashed ripe banana (about 1 banana)
- 1 cup finely shredded carrots (about 3 medium carrots)
- ½ cup milk
- ¼ cup canola oil (other types of oil or melted butter are fine, too)
- 1 large egg, lightly beaten
- Preheat oven to 400°F. Lightly spray muffin pans with cooking spray.
- In a large bowl, whisk together flour, brown sugar, ground flax seed, baking soda, baking powder, salt, cinnamon,and nutmeg and salt. Stir in oats and raisins.
- In a medium bowl, mash banana. Add milk, oil, egg, and carrots and stir until blended. Add to dry ingredients and stir until just combined. Do not overmix.
- Fill each muffin cup with approximately 1/4 cup batter. Bake until a toothpick inserted in center of muffin comes out clean, 18-20 minutes.
- 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.
- Variations: Instead of raisins, add a 1/2 cup of shredded or finely chopped apple. Or try chopped dried apricots, cherries, or cranberries. Or add a half cup of shredded coconut.. Or instead of banana, use a 1/2 cup crushed pineapple or applesauce.
Nutrition Information:Yield: 14 Serving Size: 1 muffin
Amount Per Serving: Calories: 149Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 174mgCarbohydrates: 24gFiber: 2gSugar: 11gProtein: 3g
RachelCooks.com 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.