Healthy Breakfast Muffins

My friend Maren read this post of mine, 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. Yum! I am a sucker for all of the above.

I made my first batch 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 muffins will be a new a staple for me. There is zero guilt, and they keep my hunger at bay until lunch time. And they are easy to make. So, so easy.

Preheat your oven to 400 degrees F and coat a muffin pan with cooking spray.

In a large bowl, whisk together:

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 nutmeg (I bet they would also taste great with cinnamon in place of nutmeg!)

1/2 teaspoon coarse salt

Stir until there are no lumps.

Stir in:

1 cup old-fashioned rolled oats

1/2 cup raisins

Add:

3 tablespoons extra-virgin olive oil

1 large egg

1/3 cup skim milk

4 medium carrots, shredded

1 medium ripe banana, mashed

Stir until blended.

Fill 12 muffin cups with 1/4 cup each of batter. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 23 to 25 minutes.

Happy guilt-free breakfasting!

Healthy Breakfast Muffins

A totally healthy way to enjoy breakfast! Source: marthstewart.com

Contributed by Megan Porta from pipandebby.com.

Published Feb 22, 2011

Serves: 12

Total time: 40 min

Healthy

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
  • 3 tablespoons extra-virgin olive oil
  • 1 large egg
  • 1/3 cup skim milk
  • 4 medium carrots, shredded
  • 1 medium ripe banana, mashed
Instructions:
  1. 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.
  2. 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.