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Read the full recipe after the video.
Recipe Summary
Yield: Makes 10
martha-bakes-healthy-morning-muffin-cropped-025-d110936-0614.jpg
Ingredients
Ingredient Checklist
2 cups old-fashioned rolled oats, divided
2 1/2 cups all-purpose flour (spooned and leveled)
1 cup packed dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 1/2 teaspoons coarse salt
1 cup golden raisins
6 tablespoons extra-virgin olive oil
2 large eggs
2/3 cup skim milk
3 cups shredded carrots (about 8 carrots)
2 medium ripe bananas, mashed
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 10
martha-bakes-healthy-morning-muffin-cropped-025-d110936-0614.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 10
Recipe Summary
Yield: Makes 10
Yield: Makes 10
Makes 10
martha-bakes-healthy-morning-muffin-cropped-025-d110936-0614.jpg
martha-bakes-healthy-morning-muffin-cropped-025-d110936-0614.jpg
Ingredients
Ingredients
- 2 cups old-fashioned rolled oats, divided
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup packed dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons coarse salt
- 1 cup golden raisins
- 6 tablespoons extra-virgin olive oil
- 2 large eggs
- 2/3 cup skim milk
- 3 cups shredded carrots (about 8 carrots)
- 2 medium ripe bananas, mashed
Directions
Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.
Reviews (4)
Add Rating & Review
148 Ratings
5 star values:
23
4 star values:
20
3 star values:
63
2 star values:
29
1 star values:
13
Reviews (4)
Add Rating & Review
148 Ratings
5 star values:
23
4 star values:
20
3 star values:
63
2 star values:
29
1 star values:
13
Add Rating & Review
148 Ratings
5 star values:
23
4 star values:
20
3 star values:
63
2 star values:
29
1 star values:
13
148 Ratings
5 star values:
23
4 star values:
20
3 star values:
63
2 star values:
29
1 star values:
13
148 Ratings
5 star values:
23
4 star values:
20
3 star values:
63
2 star values:
29
1 star values:
13
- 5 star values:
- 23
- 4 star values:
- 20
- 3 star values:
- 63
- 2 star values:
- 29
- 1 star values:
- 13
Martha Stewart Member
Rating: 4 stars
06/05/2019
the only problem I have is there no calorie count or carb count
Martha Stewart Member
Rating: 3 stars
08/08/2018
I made these muffins today. They taste good. BUT. I agree with the other comment---no way do they make just 10 muffins. First of all, you CANNOT fit 3/4 cup of anything in a standard muffin tin. A standard muffin pan has 1/2-cup cups and this recipe made 21 muffins when I made it. The only substitution I made was 1 cup of slivered almonds instead of 1 cup of raisins. Secondly, I used cupcake papers and I would never use them again for this recipe. The muffins stick to the papers so when you peel the paper off, about 1/4 of the muffin is stuck to the paper. Next time I will simply spray the muffin pan and bake them in the pan itself. Finally, did anyone at Martha Stewart test this recipe before publishing it? The number of muffins (10 versus 21 or 24) is enough to cause one to wonder. I expect more from this site--I'm a bit generous giving this recipe 3 stars.
Martha Stewart Member
Rating: 1 stars
03/26/2017
I would love a source for the muffin wrappers. Thank you!
Martha Stewart Member
Rating: Unrated
01/20/2016
Just made these muffins for the first time. No way this recipe only makes 10 muffins. When using a standard, 12-cup muffin tin, you can easily make 24 full size muffins. Just look at all the ingredients....way too much to make only 10 muffins!!!!
Martha Stewart Member
Rating: 4 stars
06/05/2019
the only problem I have is there no calorie count or carb count
Rating: 4 stars
Rating: 3 stars
08/08/2018
I made these muffins today. They taste good. BUT. I agree with the other comment---no way do they make just 10 muffins. First of all, you CANNOT fit 3/4 cup of anything in a standard muffin tin. A standard muffin pan has 1/2-cup cups and this recipe made 21 muffins when I made it. The only substitution I made was 1 cup of slivered almonds instead of 1 cup of raisins. Secondly, I used cupcake papers and I would never use them again for this recipe. The muffins stick to the papers so when you peel the paper off, about 1/4 of the muffin is stuck to the paper. Next time I will simply spray the muffin pan and bake them in the pan itself. Finally, did anyone at Martha Stewart test this recipe before publishing it? The number of muffins (10 versus 21 or 24) is enough to cause one to wonder. I expect more from this site--I'm a bit generous giving this recipe 3 stars.
Rating: 3 stars
Rating: 1 stars
03/26/2017
I would love a source for the muffin wrappers. Thank you!
Rating: 1 stars
Rating: Unrated
01/20/2016
Just made these muffins for the first time. No way this recipe only makes 10 muffins. When using a standard, 12-cup muffin tin, you can easily make 24 full size muffins. Just look at all the ingredients....way too much to make only 10 muffins!!!!
Rating: Unrated
All Reviews for Healthy Morning Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Healthy Morning Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
