Morning Muffins

  • Yield: 2


1 1/2cups all-purpose flour
1/2cup whole-wheat flour
3/4cup old-fashioned oatmeal
1/2cup light brown sugar
2teaspoons baking soda
1teaspoon baking powder
2teaspoons ground cinnamon
1teaspoon ground ginger
1 1/2cups shredded carrots
1/3cup golden raisins
1/2cup mashed bananas
2 eggs
1cup skim milk
1tablespoon lemon juice
1/4cup canola oil
1teaspoon vanilla extract
1/2cup chopped walnuts


  1. Preheat oven 350F.
  2. Combine flours, oatmeal, brown sugar, baking soda, baking powder, cinnamon and ginger. Add in carrots, raisins and banana.
  3. Whisk together eggs, milk, lemon juice, oil and vanilla.
  4. Stir liquids into dry ingredients until moistened. Add walnuts.
  5. Pour batter into paper lined tins, making sure to not overfill. Bake 20 minutes, or until golden brown.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 125
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 18mg
  • Sodium 138mg
  • Carbohydrate 19g
  • Fiber 1g
  • Sugars 7g
  • Protein 3g