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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


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:

Serves: 12

Total time: 40 min

Healthy Breakfast Muffins


  • 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
  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, 23 to 25 minutes. Serve warm or at room temperature. To store, keep in an airtight container for up to 3 days.



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Reader Comments (15)

Love that these are healthy, colorful and sound delicious! I'll be making these this weekend!

Great blog; happy I found you!

Mary xx
Delightful Bitefuls

I made these last night, and they were delicious! I am always on the lookout for healthy breakfast foods, and this is definitely one of the best muffins I've made so far. I just made a couple of modifications based on what I had available. First, I used 1 cup of white whole wheat flour + 1/4 cup AP flour. Second, I added about 1/4 cup of pumpkin puree because the batter was a little too dry and I had it sitting in my refrigerator. Lastly, I added some cinnamon in addition to the nutmeg. I definitely liked the nutmeg flavor in the final product. I will be making these again for sure!

02.26.2011 | Unregistered CommenterJamie

Glad you posted this Megan! They are SOOOO yummy, and muffins fit perfectly into little kids' hands! Another thing I often do when making muffins is fill a few cup up only half way...Kade never eats an entire muffin, so the little one's are just his size, no waste!

03.1.2011 | Unregistered CommenterMaren

best ever. ever.
threw in crushed pinapple and grated zuchini...

06.8.2011 | Unregistered Commenterjen

Thank you so much for this recipe. I now make them weekly. Delicious, filling and healthy.

12.16.2011 | Unregistered CommenterLena

I was curious, so I figured out the calorie count for this. I substituted vegetable oil for the olive oil and after that each muffin turns out to be 168 calories. (that is including an assumption that the banana would be 100 calories and the carrots are 100 calories)

01.22.2012 | Unregistered CommenterKathryn

I greatly dislike banana. Do you think I can leave it out without any problems? Or is there something I can substitue with? Thanks. Looking forward to trying these out!

02.7.2012 | Unregistered CommenterEmily

Emily - maybe try applesauce instead of banana? That way it will help keep the muffins moist.

02.9.2012 | Unregistered CommenterBrittany


I tried this recipe today (with some tweaks for current pantry inventory & allergies), came out pretty good, if not super carrot-y. How much carrot (in oz/grams) would you say your 4 medium carrots amounted to?


04.6.2012 | Unregistered CommenterAdrienne

Hi Adrienne! The shredded carrots equalled somewhere around 1 1/2 cups (165 grams) total. Hope this helps!

04.6.2012 | Registered CommenterMegan Porta

My son's lunch period at school is pretty late so I'm always looking out for healthy & delicious breakfast items that will also keep him full. These are perfect! Loads of vitamins & the fiber keeps his hunger at bay. Thanks!

09.5.2012 | Unregistered CommenterMarie

Just made these! Didn't have carrots.. but did the exact recipe, adding in cranberries, cinnamon, pumpkin seeds, flax seeds, and walnuts (made for my husband for breakfast). Baked for only 15-16 minutes and are Delicious! Thank you!

11.15.2012 | Unregistered CommenterChelsi

I made these last night and they are delicious. I'm a little disappointed my daughter didn't like them, but I suspect swapping the nutmeg for cinnamon might fix that.

12.18.2012 | Unregistered CommenterJo

I made these, put them in for 23 minutes, and they burned. I am terribly sad.

02.23.2013 | Unregistered CommenterJess

I love these! I make a double batch and freeze them. My 16 month old likes them too, and it's about the only way I can get him to eat carrots :)

11.30.2014 | Unregistered CommenterSarah F

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