Food & Cooking Recipes Breakfast & Brunch Recipes Healthy Morning Muffins 3.1 (148) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 25, 2021 Print Share Share Tweet Pin Email Yield: 10 Full of nutrients, these healthy morning muffins make for a delicious breakfast. Ingredients 2 cups old-fashioned rolled oats, divided 2 ½ cups all-purpose flour (spooned and leveled) 1 cup packed dark brown sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground nutmeg 1 ½ teaspoons coarse salt 1 cup golden raisins 6 tablespoons extra-virgin olive oil 2 large eggs ⅔ cup skim milk 3 cups shredded carrots (about 8 carrots) 2 medium ripe bananas, mashed Directions Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix. Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature. Bryan Gardner Print