Description
These Healthy Breakfast Muffins are a nutritious and delicious way to start your day, packed with rolled oats, shredded carrots, banana, and raisins. They’re lightly sweetened with dark brown sugar and flavored with warm nutmeg, making them a wholesome, fiber-rich breakfast or snack option that’s easy to make and perfect for on-the-go mornings.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups 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
Wet Ingredients
- 3 tablespoons Extra-Virgin Olive Oil
- 1 Large Egg
- 1/3 cup Non-Fat Milk
- 4 medium Carrots, grated
- 1 ripe Banana, mashed
Instructions
- Preheat the oven: Set your oven to 400 degrees F (200 degrees C) and lightly coat a 12-cup muffin pan with cooking spray to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking soda, baking powder, ground nutmeg, and coarse salt until smooth and lump-free.
- Add oats and raisins: Stir in the rolled oats and raisins, distributing them evenly throughout the flour mixture.
- Incorporate wet ingredients: Add the extra-virgin olive oil, egg, non-fat milk, grated carrots, and mashed banana to the dry ingredients. Stir gently until all components are well blended and a batter forms.
- Fill muffin cups: Spoon about 1/4 cup of batter into each prepared muffin cup, ensuring they are evenly filled but not overfilled.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for 18 to 25 minutes. The muffins are ready when a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the muffins to cool slightly before serving warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Notes
- You can substitute non-fat milk with any plant-based milk for a dairy-free option.
- Ensure the carrots are finely grated for best texture.
- Use ripe bananas to add natural sweetness and moisture.
- To make these muffins gluten-free, replace all-purpose flour with a gluten-free flour blend.
- For added crunch, sprinkle chopped nuts on top before baking.
- Prep Time: 15 minutes
- Cook Time: 18-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: healthy breakfast muffins, carrot muffins, banana muffins, oat muffins, easy breakfast recipe, low fat muffins, wholesome muffins
