Let’s start these muffins by whisking together 1 1/4 cups of all purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

Next mix in 1/2 teaspoon of ground nutmeg…

1/2 cup of packed brown sugar…

1 cup of old fashioned oats…

And 1/2 cup of coarsely chopped walnuts.

Whisk these ingredients together until there are no lumps!

Now add 3 tablespoons of olive oil…

1 large egg…

1/3 cup of milk (whole, 2%, skim, whatever you have!)…

4 medium shredded carrots…

And 1 ripe banana, smashed.

An overripe banana would have been better, but this medium ripe one did the trick!

Stir until blended, smashed and smushed!

Line your muffin tin with cupcake liners and fill each cup with 1/4 cup of batter.

Pop this into a 400 degree oven for 22 – 25 minutes or until a toothpick inserted into the center of your muffins comes out clean.


You could even whip up a quick cream cheese frosting if you want to turn these mornings muffins into afternoon cupcakes.

(1/2 cup of cream cheese, 1 cup powdered sugar, 2-3 tablespoons of milk, whisk!)

The perfect way to start your busy day!



  • Slightly adapted from Martha Steward
  • Makes 12 large muffins
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1 cup rolled oats
  • 1/2 cup coarsely chopped walnuts
  • 3 tablespoons olive oil
  • 1/3 cup milk
  • 4 medium carrots, shredded
  • 1 ripe banana, smashed

2 Responses to Morning Muffins

  1. Terry says:

    These were “Pretty Yummy”!!! Thanks for sharing!!! I used all whole wheat flour and they were great!

  2. Melissa says:

    Great idea going with the whole wheat flour Terry! So glad you liked these muffins!

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