Dessert

Healthy Carrot Banana Oat Breakfast Muffins Recipe

ByLuna Ryder December 11, 2025December 11, 2025

Introduction

Start your day with these healthy breakfast muffins packed with wholesome ingredients like oats, carrots, and banana. Naturally sweetened and lightly spiced, they make a perfect grab-and-go option for busy mornings.

The image shows a close-up of a golden brown muffin with a rough, slightly crumbly top texture that appears studded with dark raisins and bits of oats. The muffin's body has a warm, slightly darker baked color, showing some texture and irregularities that hint at a moist inside. Three muffins are placed in a row on a white marbled textured surface, with the closest one in clear focus and the others softly blurred in the background. The lighting is natural, highlighting the muffin's texture and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cup All-Purpose Flour
1/2 cup Dark Brown Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Coarse Salt
1 cup Old Fashioned Rolled Oats
1/2 cup Raisins
3 tablespoons Extra-Virgin Olive Oil
1 Large Egg
1/3 cup Non-Fat Milk
4 Carrots, grated
1 Banana, mashed

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C) and coat a 12-cup muffin pan with cooking spray.
Step 2: In a large bowl, whisk together the flour, dark brown sugar, baking soda, baking powder, ground nutmeg, and coarse salt until smooth and lump-free.
Step 3: Stir in the rolled oats and raisins. Then add the olive oil, egg, milk, grated carrots, and mashed banana. Mix until all ingredients are well combined.
Step 4: Spoon about 1/4 cup of batter into each muffin cup. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Let the muffins cool slightly before serving. Enjoy them warm or at room temperature.

Tips & Variations

For extra texture, add chopped nuts like walnuts or pecans to the batter.
Swap raisins for dried cranberries or chopped dates if preferred.
Use whole wheat flour instead of all-purpose flour for a nuttier flavor and added fiber.
If you want a vegan option, substitute the egg with a flax egg and use a plant-based milk.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. To keep them longer, freeze the muffins for up to 2 months and thaw at room temperature before serving. Reheat briefly in the microwave for a warm treat.

How to Serve

The image shows a close-up of an oatmeal muffin with visible raisins and a rough, golden-brown top layer that looks slightly crunchy. The muffin has a textured, light brown middle layer filled with oats and embedded raisins. It sits on a white marbled surface with a woven fabric underneath, and in the background, there are more similar muffins lined up in a blur. The light is soft and natural, highlighting the muffin’s uneven surface and crumbly texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free all-purpose blend and ensure your oats are certified gluten-free to make this recipe suitable for gluten sensitivities.

Can I use fresh fruit instead of bananas?

Bananas add moisture and natural sweetness, but you can experiment with applesauce or mashed sweet potatoes as alternatives, keeping in mind that the texture and sweetness may vary slightly.