Enjoy breakfast the healthy way! Whip up a batch of these muffins as a perfect on-the-go meal or a snack to stay on track with healthy eating. These breakfast muffins are beyond delicious plus they're packed with good stuff. Even kids love them!
My friend Maren recently tried one of my breakfast recipes, 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. Happy guilt-free breakfasting!
HOW TO MAKE YOUR OWN HEALTHY BREAKFAST MUFFINS
Skip the baked goods at the grocery store and make your own delicious muffins + veggies for breakfast!
· 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.
· 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.
The carrots are a great veggie to get into your muffins, they add vitamin K1, fiber and potassium They also add moisture to these muffins! You can either purchase them shredded at the grocer or you can use your cheese grater and do it yourself.
A quarter cup of chopped walnuts would be good in these muffins if you like the crunch.
Try to let these cool off before you dive into one. The smell will make it difficult however they will keep their shape if you leave them alone.
STORING BREAKFAST MUFFINS
You have two options for storing your Healthy Breakfast Muffins!
FREEZER - Make up a second batch of these muffins to pull out when you’re ready for them. Road trip? Day trip? Weekend fun? These make great snacks!
AIR-TIGHT CONTAINER - On the counter for 3 days, in the fridge for about 5 days.
ENJOY MUFFINS? ENJOY THESE MUFFINS FOR BREAKFAST OR A SNACK!
CRAVING MORE HEALTHY OPTIONS?
Best Chopped Salad - This chopped salad is packed with delicious ingredients including candied pecans, red onions, avocado, tomatoes and more!
Edamame Tomato Corn Salad - Edamame Tomato Corn Salad is my favorite salad recipe of ALL TIME. This delicious salad is a crowd-pleaser, enjoyed any time of the year. Bring this to a party and it will be devoured immediately!
Loaded Veggie Salad - This versatile Loaded Veggie Salad is EASY to make and it is packed with healthy ingredients, such as chickpeas, black beans, tomatoes and avocados. It is a delicious lunch, wrap filling, party side or even a topping for chicken!
Quinoa Edamame Salad - Quinoa Edamame Salad is great for parties and can be served in throw-away cups for serving ease. Also great as a salad to have in the fridge. It is packed with fresh fruit and veggies.
Crunchy Bok Choy Salad - This crunchy, veggie-packed Bok Choy Salad is a great dish to bring to parties. Prepare this one just before serving. It will quickly become a salad favorite!
Avocado Berry Salad with Balsamic Vinaigrette - This is the most beautiful, vibrant salad you'll ever meet that also aligns with the Whole30 diet! There is such an intriguing combination of flavors and textures and you'll want to eat it every single day.