Morning Muffins

Food Hero
1 muffin, Makes 12 muffins
Full of fiber and natural sweetness, these muffins will fill you up and get you ready for the day ahead! These muffins also freeze well so you can make them ahead of time and take them out as you need them!

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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 separate 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.


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

More About Carrots

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Can last 4-5 months if packed in moist sand & stored in cold root cellar at 32-40 degrees.

How to Prepare

Rinse with cold water. Trim off tops and bottoms. Peel. To eat raw add to salads or have as snack with dip. Carrots can be steamed, microwaved or boiled until tender.