Morning Muffins

Photo of Morning Muffins
Prep time: 15 minutes
Cooking time: 15 minutes
Makes: 12 muffins
Nutrition Facts: View Label(s)
Recipe NotesCooking for a crowd?

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Recipe Notes

  • Morning Muffins freeze well and thaw quickly.

Click a link below if you need a version of this recipe that serves:  

Kid friendly


1 cup
nonfat or 1% milk
1⁄3 cup
2 Tablespoons
vegetable oil
1⁄2 cup
grated carrots (about 1 medium carrot)
1⁄2 cup
1⁄2 cup
toasted walnuts (optional)
1 teaspoon
1 1⁄2 cups
1⁄2 cup
old fashioned rolled oats
1 1⁄2 teaspoons
1 teaspoon
baking powder
1⁄2 teaspoon
baking soda
1⁄2 teaspoon


  1. Preheat oven to 400 degrees. Lightly spray or oil a muffin tin with cooking spray.
  2. In a large bowl mix egg, milk, sugar, oil, carrots, raisins, walnuts and vanilla.
  3. In a seperate bowl mix flour, oatmeal, cinnamon, baking powder, baking soda and salt.
  4. Add wet ingredients to dry ingredients and stir gently until flour is just moistened. Gently fill muffin cups about 3/4 full.
  5. Bake for 15 minutes or until edges start to brown.
  6. Refrigerate leftovers within 2 hours.


  • Morning Muffins freeze well and thaw quickly.
Last updated: 05/30/17

4 Comments for "Morning Muffins"

Great recipe! Will try with some grated zucchini next time for variety.

Made these as mini muffins. Tasted great at first, but dry out quickly, maybe because of the small size. They are wonderful as long as you consume or freeze them right away! Very easy to make.


its nice recipes, i will try it at home ...

These are great! You can add any kind of nuts, fruit and veggies! I added grated Zucchini and they came out great.


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