Healthy Harvest Breakfast Muffins
Kickstart your day with these hearty and wholesome Healthy Harvest Breakfast Muffins! Packed with nutritious ingredients like rolled oats, whole wheat flour, mashed bananas, and shredded carrots, these muffins offer a perfect balance of flavor and health. Naturally sweetened with honey and spiced with a hint of cinnamon, they’re a guilt-free way to satisfy your morning cravings. Optionally, fold in chopped walnuts or dried cranberries for an extra burst of texture and flavor. Ready in just 35 minutes, these moist and tender muffins are ideal for busy mornings, meal prep, or an on-the-go snack. Plus, they’re freezer-friendly, making them a quick and convenient breakfast solution you'll reach for time and time again. Whether you’re fueling up for a long day or looking for a healthy family favorite, these muffins are sure to deliver!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 2 medium Bananas, ripe and mashed
- 1 cup Shredded carrot
- 2 large Eggs
- 0.75 cup Plain Greek yogurt
- 0.3 cup Honey
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Mix well to distribute the dry ingredients evenly.
In a separate bowl, mash the ripe bananas until smooth. Add the shredded carrot, eggs, Greek yogurt, honey, and vanilla extract. Stir until fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently mix the batter until just combined. Avoid overmixing, as this can make the muffins dense.
If using nuts and/or dried fruit, fold them into the batter at this stage.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy immediately or store the muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months for a quick breakfast option.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 375.9 g | 137% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 160.2 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 535 mg | 41% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3496 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
