Breakfast Muffin

  • These healthy breakfast muffins are wonderfully moist and full of flavor.  They are a great way to sneak in some nutrition to a picky eater!!

    I decided to use some whole wheat flour to up the nutrition factor.  Normally when I use whole wheat flour things turn out flat and dense, however these did really well.  These will definitely be seen on our breakfast table more often.
    Breakfast Muffins

    Breakfast Muffin
    Course: Bread, Breakfast
    Author: Malinda
    • 1/2 c all purpose flour
    • 3/4 c. whole wheat flour
    • 1/2 c. packed brown sugar
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp ground nutmeg
    • 1 tsp ground cinnamon
    • 1/4 tsp salt
    • 1 c old fashioned oats
    • 1/2 c. raisins
    • 3 TBSP butter melted
    • 1 egg
    • 1/2 c milk
    • 1/2 c shredded carrot 1 medium carrot
    • 1 medium ripe banana mashed
    1. Preheat oven to 375 degrees.
    2. Lightly coat the muffin tin with cooking spray or use liners.
    3. In a large bowl combine the flours, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt. Stir in oats and raisins.
    4. Add melted butter, egg, milk, carrots and banana.
    5. Stir just until moistened.
    6. Fill each muffin tin with batter and bake for 15 minutes or until toothpick comes out clean.
    Recipe Notes

    Best if eaten warm.

    Breakfast Muffins



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  • Rachel (teacher-chef) wrote: