Morning Muffins

Source: Food Hero

Serving size: Makes 12 muffins

Oatmeal, carrots, and raisins are full of fiber and natural sweetness. They fill you up and get you ready for the day. These muffins also freeze well so you can make them ahead and take them out as you need them!

View Nutrition Facts


1 egg

1 cup non-fat or 1% milk

1/3 cup sugar

2 tablespoons vegetable oil

1/2 cup grated carrots

1/2 cup raisins

1/2 cup toasted walnuts (optional)

1 teaspoon vanilla

1 1/2 cups flour

1/2 cup old-fashioned oatmeal

1 1/2 teaspoons cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


Mixing bowl Mixing spoon Nonstick spray Muffin tin Measuring spoons Measuring cups Grater


Heat oven to 400 degrees. Lightly spray or oil a muffin tin with cooking spray.

1. In a large bowl mix egg, milk, sugar, oil, carrots, raisins, walnuts and vanilla.

2. In a seperate bowl mix flour, oatmeal, cinnamon, baking powder, baking soda and salt.

3. Add wet ingredients to dry ingredients and stir gently until flour is just moistened. Fill muffin cups about 3/4 full.

Bake for 15 minutes or until edges start to brown.


These muffins freeze well. Let them cool completely before wrapping in plastic wrap or other freezer safe container. Take out and thaw as needed. Muffins thaw quickly.