Real Recipes From Real Home Cooks ®

breakfast muffins- moist and nutritious

Recipe by
Pat Morris
Augusta, GA

Breakfast of Champions! Well not exactly. I have a lot that I need to accomplish today; but I am a breakfast person-- helps me siege the day! I didn't want to fix or eat a big breakfast this morning; but wanted something sort of nutritious and would hold me until lunch. So I made these Breakfast Muffins--quick, moist, YUMMY and Nutritious! ???? With this muffin; I got some fruit, veggies, buttermilk, oats, egg and spices. Orange juice and Hazelnut coffee rounded out my quick breakfast

yield 12 with one cupcake each
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For breakfast muffins- moist and nutritious

  • 12
    muffin papers or-- nonstick cooking spray
  • 1 c
    all-purpose flour (spooned and leveled)
  • 1/4 c
    toasted wheat germ
  • 1/2 c
    packed dark-brown sugar
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    ground cinnamon
  • 1 c
    old-fashioned oats
  • 1/2 c
  • 3 Tbsp
    extra-virgin olive oil
  • 1 lg
  • 1/3 c
  • 4 md
    carrots, shredded
  • 1 md
    ripe banana, mashed
  • 1/2 tsp

How To Make breakfast muffins- moist and nutritious

  • 1
    Preheat oven to 400 degrees.
  • 2
    Coat a 12-cup muffin pan with cooking spray or line with muffin papers.
  • 3
    In a large bowl, whisk together flour, wheat germ, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until there are no lumps. Stir in oats and raisins.
  • 4
    Add oil, egg, buttermilk, carrots, and banana and stir until blended. Fill each muffin cup with 1/4 cup batter. Bake 20 to 23 minutes; until a toothpick inserted in center of a muffin comes out clean. Serve muffins warm or at room temperature.
  • 5
    Enjoy a muffin and juice; along with a cup of coffee or tea---then go out and seize the day!