Healthy Breakfast Muffins

Healthy Muffins

If you prefer healthy muffins you can feel good about serving for breakfast, I hope you will give this recipe a try. They are officially called “Company Muffins” in the Simply in Season, where I first came across them last week.

If you are not familiar, Simply in Season is a World Community Cookbook, where the recipes are organized by season.In addition to wonderful simple wholesome recipes, the cookbook has ideas for buying and cooking wholesome, fresh locally produced food, a fruit and vegetable guide, as well as reflections and anecdotes on the meaning and place of food in our lives. I picked up my copy several years ago in a Ten Thousand Villages shop and have been enjoying it ever since.

As soon as I read the ingredient list and realized I had everything I needed to make this muffin recipe, I’ve been thinking about them.

Yesterday waking up with more energy than usual, I decided to bake them in mini muffin pans so they could be enjoyed both for breakfast and as a teatime snack!

These muffins are kind of like carrot cake muffins, apple muffins, whole wheat muffins and oatmeal muffins all combined into one. They turned out moist and tasty with just enough sweetness and plenty of spice from the generous amount of cinnamon.

We enjoyed them yesterday for breakfast and I reheated some this morning to share with colleagues from a from a business development workshop I am taking with my coach and friend, Life Coach Erin.

Since everyone who has tried them enjoyed them, I look forward to making them again.

Healthy Breakfast Muffins

Makes 18 muffins or 36 mini muffins


1/2 cup / 125 ml flour
1/2 cup / 125 ml whole wheat flour
1 cup / 250 ml oat bran or rolled oats
3/4 cup / 175 ml brown sugar
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large tart apples (peeled, cored and shredded)
1 1/2 cups / 375 ml finely shredded carrots
1/2 cup / 250 ml chopped walnuts or 1/2 cup / 125 ml flaxseed meal
1/2 cup / 125 ml raisins or dried cranberries
2 eggs
1/2 cup / 125 ml milk (I used coconut milk)
1/4 cup / 60 ml oil (I used a blend of extra virgin olive oil, coconut oil, and sesame oil)


Preheat your oven to 375 degrees and grease your muffin pans.

In a large bowl, combine the flours, oats, brown sugar, cinnamon, baking soda, baking powder and salt, stirring until well blended. Add the shredded apples, carrots, walnuts and raisins and stir until they are coated with the flour mixture and then make a well in the center of the mixture.

In a small bowl, stir together the eggs, milk and oil. Pour into the flour mixture and stir until everything is just moistened. Fill muffin pans about 3/4 full. Bake in preheated oven for 18 to 20 minutes for regular muffins and 12 to 15 minutes for mini muffins.

Remove from the oven and place on wire racks to cool slightly.  After 5 minutes or so remove the muffins from the pans and allow to cool completely before storing or enjoy while warm.

Nutritional Estimates Per Serving (1 mini-muffin): 71 calories, 3.1 g fat, 9.8 g carbs, 1 g fiber, 1.6 g protein and 2 WW PointsPlus value.

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