I love sharing baked goods with my family. My kids gobble up muffins just about as fast as they come out of the oven (after cooling, of course!). Since they eat muffins so well, I try to make them as healthy as I can. This Healthy Morning Muffin recipe contains both fruit (bananas & cranberries) and veggies (carrots), and uses very little oil, so I feel good about letting them dig in!
Here’s what you need…
Mix together the flours, brown sugar, baking soda, baking powder, cinnamon, and salt.
Once mixed, add oats and cranberries, and stir well.
Add the egg, oil, milk, carrots, and banana, and stir just until blended. The batter will be lumpy, but that’s okay. Stirring a quick bread, like muffins, too much will yield a tough baked good. Go for tender!
A note about the carrots… I find that it’s best to use the finest grater that you have for the carrots. This helps them cook quicker and release more water, making the muffins more moist, and you won’t run into crunchy carrot pieces!
Drop batter into prepared muffin tin, about 1/4 cup of batter in each.
Bake in preheated oven about 23-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done.
Serve warm or at room temperature.
Healthy Morning Muffins
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup rolled oats quick cooking or old fashioned
- 1/2 cup dried cranberries
- 1 egg
- 3 tablespoons olive oil
- 1/3 cup milk
- 4 medium carrots shredded
- 1 medium ripe banana mashed
Instructions
- Preheat oven to 400 degrees F. Grease a 12-cup muffin tin, or line with cupcake papers.
- Mix together the flours, brown sugar, baking soda, baking powder, cinnamon, and salt. Once mixed, add oats and cranberries, and stir well. Add the egg, oil, milk, carrots, and banana, and stir just until blended.
- Drop batter into prepared muffin tin, about 1/4 cup of batter in each. Bake in preheated oven about 23-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done. Serve warm or at room temperature.
Recipe adapted from Martha Stewart
These weren’t bad, but I had a couple of problems. First, you forgot to list the egg in the ingredients and instructions at the bottom, so I forgot the egg. It made the muffins a little heavy, and not fluffy. Also, I thought they could use a bit of sweetener. I looked at the original recipe which used sugar, so next time I think I’ll add about 1/4 of a cup.
Hi Cheryl! Thanks for catching that my list of ingredients was lacking… I don’t always proofread as well as I should 😉 I edited the post to include the egg and the sugar in the recipe. You can see both of those in the pictures, but without listing them in the actual recipe, it could definitely result in problems. Hope they turn out better for you next time!!
Hi I am Fawn and I personally created this recipe..I submitted it to Everyday Food and it was published in the Jan/Feb 2010 edition. I love that you like them. I too make lots of substitutions when I make them, like I use coconut oil now not evoo. I use freshly ground whole wheat and I even substitute dried cranberries or dates for the raisins. I am so glad you enjoy them!! or pumpkin pie spice for the original nutmeg..
Saw you on Pinterest and Just wanted to say HI! Great Blog!!!
Thanks, Fawn! I am so glad you came up with this great recipe, because our family loves it 🙂
These sound great! And I have a feeling I wouldn’t feel guilty eating them 😉
I have to say: I’ve just made my second batch of these muffins and they are fantastic! Added a pinch of cloves and nutmeg for a bit more spice. Yum! And, as I previously commented, I don’t feel guilty gobbling them down 🙂 Thanks for the great recipe!