Morning Muffins

Name: Morning Muffins
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 12 muffins

These carrot-filled morning muffins with crunchy nuts, warm cinnamon flavor and whole-grain oats are a satisfying breakfast or on-the-go snack.

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Golden muffins with raisins served with a glass of milk.

Prep time: 15 minutes
Cook time: 15 minutes
Makes: 12 muffins
Nutrition Facts: View label

Ingredients

1 egg

1 cup nonfat or 1% milk

⅓ cup sugar

2 Tablespoons vegetable oil

½ cup grated carrot (about 1 medium carrot)

½ cup raisins

½ cup toasted walnuts (optional)

1 teaspoon vanilla

1 ½ cups all-purpose flour

½ cup old fashioned rolled oats

1 ½ teaspoons cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Preheat oven to 400 degrees F. Lightly grease 12 muffin cups.
In a large bowl mix egg, milk, sugar, oil, carrots, raisins, walnuts and vanilla.
In a separate bowl mix flour, oatmeal, cinnamon, baking powder, baking soda and salt.
Add wet ingredients to dry ingredients and stir gently until flour is just moistened. Gently fill muffin cups about ¾ full.
Bake for 15 minutes or until edges start to brown.
Let cool slightly then remove from pans. Cool completely then store in an air-tight container at room temperature.

Notes

Try using ¾ cup whole-wheat flour and ¾ cup all-purpose flour for more whole grains!
Morning Muffins freeze well and thaw quickly.

Featured in a Food Hero Monthly

Comments

Submitted by charlieann on Mon, 07/06/2020 - 12:11

Do you think I good make these gluten free?

Submitted by FHteam on Mon, 07/06/2020 - 14:34

Hi charlieann, Food Hero has not tested the muffins using gluten-free oats and a flour mix, but I believe they will come out just fine if you choose a gluten-free flour mix that is intended to substitute for an equal measure of all-purpose flour. I will ask our educators if any of them have made this recipe gluten-free and ask them to leave a note here. Check back and also please let us know how it works for you so we can share that information. Thanks for asking the question!

Submitted by FHteam on Mon, 07/06/2020 - 15:27

Hi charlieann, I asked our educators for their experience making the Morning Muffins gluten-free. Two responded right ahead and said they had both liked the muffins using a 1 to 1 flour mix. One also said she used a brown rice/almond flour mix (equal parts) as a direct substitute so it looks like you have some flexibility with the recipe. Please do report in after you make them!

Submitted by AngMath on Thu, 08/16/2018 - 08:56

I received several requests for beet recipes so I did a trial run on my family and substituted raw shredded beets for the carrots in this recipe. My 7 year old helped prepare the muffins and was thrilled with the pink batter, although the pink color did fade as they baked. My 7 year old and my two teens all liked them. I did use whole wheat pastry flour, replaced the raisins with dried cranberries and added 1/8 tsp nutmeg for a little more depth. I also added shredded unsweetened coconut to a few of the muffins which I enjoyed.

Submitted by tierrabonita on Wed, 07/10/2013 - 00:53

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

Submitted by OregonGal56 on Thu, 07/12/2012 - 13:21

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.

A fun, citrusy recipe to help keep you hydrated

Prepare:

10 minutes

Makes:

4 cups