Healthy Morning Muffins
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Everyday Food, January 2010
- Prep Time 10 minutes
- Total Time 35 minutes
- Yield Makes 12
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Ingredients
- Nonstick cooking spray
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup packed 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
Directions
- Preheat oven to 400 degrees. 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 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.
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Fantastic Concept! I doubled the recipe, replace the banana with canned pumpkin, and added dried cranberries instead of raisins. I also reduced the amount of carrot so the muffin stayed moist, and dusted the top with nutmeg and cinnamon before baking them…Fabulous! My 2 year old loved them, and of course the hubby wouldn’t touch them as they were healthy ;-).
Happy baking, ~B
Replaced half the flour with whole wheat flour. Next time I'll use cinnamon instead of nutmeg. That amount of nutmeg was a little overwhelming for us. They were fairly dried out the next day, not sure if that's b/c the whole wheat. Just warmed them and added some butter.
We love this recipe (including my 1 year old son). I also use whole wheat flour. I love that it is an easy, portable, nutritious snack.
Made these with my four year old yesterday. They are wonderful! The only thing I will do different in the future may be to replace some of the flour with whole wheat flour. Very moist, chewy, and hearty.
This recipe is so easy and tasty. Next time i will try with cinnnamon instead of nutmeg.
One more change--used Whole wheat flour instead of all purpose.
My family loved these. Did make a few changes to suit out tastes: used canola oil instead of EVOO, used cinnamon instead of nutmeg and replaced the banana with chopped apple. Added a little water to further moisten batter. Baked at 350 degrees (not 400) for 25 minutes. Family agrees--this is the go-to breakfast muffin recipe.
These are my go-to weekend morning muffins. I make a few substitutions: whole wheat flour (not white), cinnamon (not nutmeg), blueberries (not raisins). My family loves them and they are usually gone by noon!
I made these the other day, and my 15 mo. old loved them! I made a few minor alterations, which I'll probably keep in the future: I used regular olive oil instead of extra-virgin, and cranberries instead of raisins. I think next time I will try to freeze a few to see if they keep in the freezer. They were very moist and flavorful. Thanks!