These carrot-filled morning muffins with crunchy nuts, warm cinnamon flavor, and whole-grain oats are a filling breakfast or on-the-go snack.
Ingredients
1 egg
1 cup nonfat or 1% milk
⅓ cup sugar
2 Tablespoons vegetable oil
½ cup grated carrots (about 1 medium carrot)
½ cup raisins
½ cup toasted walnuts (optional)
1 teaspoon vanilla
1 ½ cups 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.
- Preheat oven to 400 degrees. Lightly spray or oil a muffin tin with cooking spray.
- 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 3/4 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 3/4 cup whole wheat flour and 3/4 cup all-purpose flour for more whole grains!
- Morning Muffins freeze well and thaw quickly.
Comments
Do you think I good make these gluten free?
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!
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!
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.
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.
Thanks
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.