13 INGREDIENTS • 5 STEPS • 40MINS

Healthy Breakfast Muffins

Name: Healthy Breakfast Muffins
Total time: PT2400.0S
Yield: 12
Ingredients: 1 1/4 cup All-Purpose Flour; 1/2 cup 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 tablespoon Extra-Virgin Olive Oil; 1 Large Egg; 1/3 cup Non-Fat Milk; 4 Carrot; 1 Banana

Recipe

4.0

3 ratings

A totally healthy way to enjoy breakfast!

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Healthy Breakfast Muffins

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Pip & Ebby

Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!

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A totally healthy way to enjoy breakfast!

40MINS

Total Time

$0.38

Cost Per Serving

Ingredients

Servings

12

us / metric

1 1/4 cups

All-Purpose Flour

1/2 cup

Dark Brown Sugar

as needed

Baking Soda

as needed

Baking Powder

as needed

Ground Nutmeg

as needed

Coarse Salt

1 cup

Old Fashioned Rolled Oats

1/2 cup

Raisins

3 Tbsp

Extra-Virgin Olive Oil

1

Farmhouse Eggs® Large Brown Egg

1/3 cup

Non-Fat Milk

4

Medium Carrots, shredded

1

Banana, mashed

Nutrition Per Serving

VIEW ALL

Calories

181

Fat

4.7 g

Protein

3.4 g

Carbs

32.9 g

Add to plan

Healthy Breakfast Muffins

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Pip & Ebby

Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!

http://www.pipandebby.com/

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C). Coat a 12-cup muffin pan with cooking spray.

step 2

In a large bowl, whisk together All-Purpose Flour (1 1/4 cups), Dark Brown Sugar (1/2 cup), Baking Soda (as needed), Baking Powder (as needed), Ground Nutmeg (as needed) and Coarse Salt (as needed) until there are no lumps.

step 3

Stir in Old Fashioned Rolled Oats (1 cup) and Raisins (1/2 cup). Add Extra-Virgin Olive Oil (3 Tbsp), Farmhouse Eggs® Large Brown Egg (1), Non-Fat Milk (1/3 cup), Carrots (4) and Banana (1) and stir until blended.

step 4

Fill each muffin cup with ¼ cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 18 to 25 minutes.

step 5

Serve warm or at room temperature. To store, keep in an airtight container for up to 3 days.