Morning Muffins

Holly Clegg
  • Yield: 2 dozen


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. In large bowl, mix flours, oatmeal, brown sugar, baking soda, baking powder, cinnamon and ginger. Stir in carrots, raisins and banana.
  3. In separate bowl, whisk together eggs, milk, lemon juice, oil and vanilla. Add liquids to dry ingredients, stir until moistened. Stir in walnuts. Pour batter into paper lined tins, filling 1/2 to 3/4 full. Bake 20 minutes, or until golden brown.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.


Nutritional Info *per serving

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