No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Healthy Morning Muffins

These muffins are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like carrots, banana, and raisins.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Healthy Morning Muffins

Source: Everyday Food, January 2010


  • 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


  1. 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.

  2. 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.

Cook's Note

To store, keep in an airtight container up to 3 days.


Reviews (32)

  • KNDraper 12 Dec, 2014

    Hit with my family, even my picky toddler. I made the recipe as is except I used cranberries instead of raisins. Like another reviewer I was concerned with the amount of carrots after I added them because I was left with an orange soupy mess but I went with it and it was perfect! Going to double the recipe next time as these did not last long.

  • manorwitch 22 Nov, 2014

    My family loved these muffins. I used 3/4c white; 1/4c wheat;1/4 c almond flour. I didn't have dark brown sugar so I used light brown sugar and added 1 tablespoon of molasses. Instead of raisins, I used chocolate chips (yum!). I also baked them in a mini muffin pan. They were cute, tasty and chocolatey! I'm going to try the gluten free suggestion next time!

  • Helena Blair 8 Oct, 2014

    I made these muffins but made a few changes as I didn't have some of the ingredients listed: I used rice bran oil instead of olive oil and cranberries instead of raisins. I also used wholemeal flour as I like the taste better than plain flour. All worked fine and the muffins are really tasty and moist. I will be baking these again.

  • gargoyle1210 21 Sep, 2014

    I made these muffins exactly as the recipe is written and I thought they were great. Other reviewers have great suggestions that I may try to change it up, but the muffins are good made just using this recipe.

  • Eggkid1st 18 Jul, 2014

    These were delicious, although a little carrot based. I will work with this recipe.

  • tinmango 17 Jun, 2014

    Exactly what I was looking for. Delicious! I made this recipe gluten free by replacing the flour with Bob's Redmill All Purpose GF flour and 3/4 t. of xantham gum. I did as other commenters suggested and replaced the nutmeg with 1 tsp. cinnamon and added 1 t. of vanilla. I also replaced the olive oil with coconut oil and used golden raisins. Since other commenters complained that the bottoms were burnt, I baked the muffins at 350 for 20 min. and they came out perfect!

  • nancyfmccune 15 Jun, 2014

    Added 1/2 tsp of cinnamon per reviews next time I will up the salt to 1 teaspoon to make the flavors bolder. I was leery mixing when it looked more like a carrot salad than a muffin but it all worked out. To the banana-phobes like me, you can't even taste it I think it just gives moistness. I think like other quick bread recipes that the flavor will develop more on day two and three which would make them great for house guests.

  • Clarissinha 28 Apr, 2014

    I made this with Almond flour. It is amazing! However, It did not hold well. Any suggestion? Thank you for your wonderful recipes.

  • wibaker12 27 Apr, 2014

    good muffin, followed directions exactly, except used cinnamon instead of nutmeg. I will make these again.

  • leesage 23 Apr, 2014

    My husband hates bananas so would love suggestions for a replacement. First thought is applesauce but not sure the consistency would be the same. Any and all help would be greatly appreciated.

  • mowmow1 14 Apr, 2014

    I used almond milk (dairy free) and whole wheat flour. Also added 1tsp cinnamon, 1tsp vanilla, grated orange zest. Definitely taste "healthy" but I don't consume much sugar, so they are pretty sweet to me. Not sure kids or people expecting a sugary sweet streusel topped muffin would like them.

  • Madelaine Woodhouse 16 Mar, 2014

    I made a few adjustments to the recipe - almond meal instead of flour, honey instead of sugar and no banana . Still turned out amazing! Doesnt rise but the taste is brilliant .

  • ButtonsTheMonkey 3 Feb, 2014

    I liked the outcome for the most part, but the bottoms of the muffins got a bit burnt so I'll try 375 next time. Also the coarse salt is a bit off putting, the taste of salt it a bit too much for a sweet muffin like this. Next time I might try kosher salt instead.

  • Sweet tooth 26 Jan, 2014

    They smell amazing and are delicious!!! I followed the recipe but added 1 1/2 tsp of cinnamon. Will double the batch next time.

  • Cindylb 11 Oct, 2013

    Per Serving: 201 Calories; 7g Fat (32.2% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

  • mxrosefoodie 18 Sep, 2013

    Satisfied my carrot cake craving without all the fat. These were sooo good! Made exact recipe plus added a half teaspoon of cinnamon and came out tasty. Planning on trying out with cranberries, nuts, and apples. Recommend this for breakfast on the go.

  • arnolsex38 9 May, 2013

    Your approach to this topic is unique and informative. I am writing an article for our school paper and this post has helped me a lot. Cheers
    Health News

  • remindme 7 Apr, 2013

    They are healthy and delicious.

  • aart 11 Feb, 2013

    These muffins look delicious but I put them in muffins tins and every single one burnt to the bottom. I made them as the recipe stated but decided to use muffin tins because I was taking them to work. I'm a little disappointed in the outcome.

  • moemmy 8 Jan, 2013

    delish. I added 1/4 cup buckwheat flour, with only 1 cup all purpose flour. Also used coconut oil instead of Olive oil. Used half yellow raisins and half black raisins. Very dense this way... next time will use some applesauce and coconut flakes. However still yummy enough that my 3 yr old loves them warm with a little butter.

  • Whitney Ferrell 15 Oct, 2012

    These are phenomenal!! I took them to work this morning and came home with NONE of them! Even young kids thought they were yummy!

  • Linda Prokop 9 Sep, 2012

    These look and sound great! Where is the nutritional value?

  • CestMoiGab 8 Sep, 2012

    I took some suggestions and replaced the nutmeg and olive oil with cinnamon and canola to make this more kid-friendly. They are delicious and a great way to get veg, fruit and oats in to my breakfast-averse child. I will say, though, that mine look somewhat gnarly compared to Martha's. Next time, I may cut the amount of carrot in half and add some applesauce to give more moisture and shape. All in all, a great recipe though!

  • B_Forth 13 Feb, 2012

    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

  • sarahjorgensen 11 Jan, 2012

    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.

  • tmelt 3 Jan, 2012

    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.

  • jameehubbard 28 Aug, 2011

    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.

  • MonicaWestlake 16 Mar, 2011

    This recipe is so easy and tasty. Next time i will try with cinnnamon instead of nutmeg.

  • foodietoo 2 Oct, 2010

    One more change--used Whole wheat flour instead of all purpose.

  • foodietoo 2 Oct, 2010

    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.

  • ChitownDad 25 Jul, 2010

    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!

  • everydayhomecook 8 Jun, 2010

    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!

Related Topics