This healthy breakfast muffin recipe makes wonderfully moist oatmeal banana muffins that are full of flavor. The whole wheat flour makes them an easy way to sneak some nutrition to a picky eater! Everyone will devour these deliciously healthy oatmeal muffins!
Why I Love This Healthy Breakfast Muffin Recipe
Who doesn’t love a perfectly baked sweet treat for breakfast? What if I told you there’s a muffin that could satisfy your sweet tooth craving while still providing the nutrients to start your day off right?
Well of course I can tell you that because that’s what today’s recipe is all about. These healthy breakfast muffins are full of oatmeal, banana, raisins, whole wheat flour, and even carrots! It’s further flavored with the autumnal spices we all love like nutmeg and cinnamon, making it the perfect fall morning treat.
Your kids can grab them as they run out the door to the bus on a crisp morning, and you can leisurely enjoy your healthy breakfast muffin at the table with a steaming cup of tea or coffee. I’m telling you, this grab-and-go breakfast is such a great way to begin the day with a belly full of healthy food and a smile on your face!
Ingredients to Make Healthy Oatmeal Breakfast Muffins
I don’t know about you, but when I look at an ingredient list and see that it’s on the longer side, I kind of automatically check out. I try to keep my recipes simple as a result, and this recipe is no exception! It may look like there are more ingredients in here than normal, but I promise you that these are all ingredients you probably already have in your pantry and fridge! Now let’s get started!
All you’ll need to do is step into your pantry to find your all-purpose flour, whole wheat flour, brown sugar, baking soda, and baking powder. Then, pop over to the fridge to grab some butter, eggs, and milk.
Next, you’ll want to collect what I call “the good stuff:” oats, raisins, a ripe banana, and a medium-sized carrot, along with ground nutmeg, ground cinnamon, and salt.
That’s it! You already had most of it, right? I’m not going to say “I told you so”, but….
Step-by-Step Instructions for Healthy Breakfast Muffins
Step 1: Preheat and Prep
Preheat the oven to 375 degrees and lightly coat your muffin tin with cooking spray. Alternatively, you could use liners.
Step 2: Combine Dry Ingredients
In a large bowl, combine the flours, brown sugar, baking soda, baking powder, nutmeg, cinnamon, and salt. Then, stir in the oats and raisins.
Step 3: Combine Wet Ingredients
Add the melted butter, egg, milk, shredded carrot, and mashed banana, and then stir until the mixture is moistened.
Step 4: Distribute Batter and Bake
Fill each muffin tin with an equal amount of batter and bake your muffins for 15 minutes, or until a toothpick comes out clean.
FAQs
Absolutely! You can make them ahead of time and store them in an airtight container for a few days. If you’re making a particularly big batch, or you just want a muffin available at all times, wrap and freeze them individually.
Well, it depends on what you put in it, of course! This recipe is on the healthier side because of the whole wheat flour, oats, banana, and carrots. Those ingredients have a heck of a lot of goodness in them. One could argue that the sugar in these muffins makes them unhealthy, but then I’d argue for a life of balance.
Hungry for More?
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And here are a few more delicious muffin recipes for you to try!
- Banana Oat Muffins
- Easy Banana Muffins
- Blueberry Banana Muffins
- Raisin Bran Muffins
- Apple Cinnamon Freezer Oatmeal Cups
Don’t forget to leave a star rating and review down below so I know how you liked this recipe!
This healthy breakfast muffin recipe makes wonderfully moist oatmeal banana muffins that are full of flavor. The whole wheat flour makes them an easy way to sneak some nutrition to a picky eater! Everyone will devour these deliciously healthy oatmeal muffins!
- 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
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Preheat oven to 375 degrees.
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Lightly coat the muffin tin with cooking spray or use liners.
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In a large bowl combine the flours, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt. Stir in oats and raisins.
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Add melted butter, egg, milk, carrots and banana.
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Stir just until moistened.
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Fill each muffin tin with batter and bake for 15 minutes or until toothpick comes out clean.
Best if eaten warm.
Love the grab and go nature of muffins. And they’re delicious so that’s a huge plus!
YUM – these look like they would be great for a crowd 🙂