Matthew’s Morning Muffins

These healthy muffins are easy to make and perfect for kids! They’re fiber-rich, moist and packed with healthy ingredients. Freeze a batch and take them out one at a time for an easy breakfast on the go.

  • Cooking spray
  • 1-1/4 cup all-purpose flour
  • 1-1/4 cup whole wheat flour
  • 1 cup packed dark brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups old fashioned oats (not the quick-cooking kind)
  • 1 cup raisins
  • 6 tablespoons olive oil
  • 2 large eggs
  • 2/3 cup skim milk
  • 1/4 cup unsweetened applesauce
  • 1 1/2 cups shredded carrot
  • 2 very ripe bananas, mashed

  • Preheat oven to 400 degrees F. Coat two 12-cup muffin pans liberally with cooking spray.
  • In a large bowl, combine flours, sugar, baking soda, baking powder, nutmeg and salt. Stir until blended and no lumps remain. Stir in oats and raisins, then add oil, eggs, milk, applesauce, carrot and bananas. Stir until blended.
  • Fill each muffin cup about 1/2 full. Bake on middle rack until a cake tester comes out clean, roughly 23 minutes.
  • Serve warm, or cool then store in an airtight container for up to 3 days.

Preparation time: 15 minute(s)

Cooking time: 23 minute(s)

Number of servings (yield): 24 muffins

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