Satisfy little tummies at breakfast with these Mighty Morning Muffins. Packed with banana, carrot, sultanas and oats, these muffins make a wholesome start to the day. Lightly sweetened with brown sugar (or maple syrup), and kept moist with yoghurt and olive oil, your kids will never know these delicious muffins are made on the healthier side. This recipe is also freezer-friendly, great for lunch boxes and makes the perfect after-school snack!
These muffins really are mighty and jam packed with nutritional goodness. The combination of oats, sultanas, carrot and banana make them a hearty and filling breakfast for kids that will keep little ones going well and truly until lunch time.
These muffins couldn’t be simpler to prepare, simply whisk together the wet ingredients along with the banana and carrot, fold through the dry ingredients, pop into a muffin tin and bake. This particular recipe makes approximately 15 muffins and freezes beautifully. Simply allow the muffins to cool completely, wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to three months.
To create your own batch of mighty morning muffins follow these simple steps…
Begin by preheating your oven to 180 degrees celsius (350F) and line two muffins tins with 15 papers.
Place the oil, yoghurt, vanilla, eggs, sugar (or maple syrup), grated carrot and mashed banana into a large mixing bowl and whisk to combine.
Gently fold through the flour, baking powder, cinnamon, oats and sultanas. Do not over mix.
Use a 1/4 measuring cup to ladle the batter into the prepared tins. Sprinkle each muffin with a few oats and bake for 15 minutes or until golden and when a skewer inserted removes cleanly.
Allow to cool for a minute or two before removing the muffins to cool completely on a wire rack.
Serve alongside a few slices of fresh apple for a very scrumptious baby led weaning breakfast.
MORE KID-APPROVED MUFFIN RECIPES
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana and carrot mini loaves (or muffins)
wholemeal lemon ricotta and chia muffins
blueberry lemon and poppy seed muffins
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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mighty morning muffins
- Total Time: 30 minutes
- Yield: 15 muffins 1x
Description
Satisfy little tummies at breakfast with these Mighty Morning Muffins. Packed with banana, carrot, sultanas and oats, these muffins make a wholesome start to the day. Lightly sweetened with brown sugar (or maple syrup), and kept moist with yoghurt and olive oil, your kids will never know these delicious muffins are made on the healthier side. This recipe is also freezer-friendly, great for lunch boxes and makes the perfect after-school snack!
Ingredients
- 1 cup (250 ml) greek (or natural) yoghurt
- 1 cup (250 ml) lightly flavoured olive oil (or cold pressed macadamia nut oil)
- 3 eggs
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar (or maple syrup)
- 2 small bananas, mashed
- 1 medium carrot, grated
- 2 cups (300 grams) plain flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- 1 cup (90 grams) rolled (traditional) oats, plus extra to sprinkle on each muffin
- 1 cup (180 grams) sultanas
Instructions
- Preheat oven to 180 degrees celsius (350 F) and line 2 muffin tins with 15 paper liners.
- Place the yoghurt, oil, eggs, vanilla, sugar, bananas and carrot into a large bowl and whisk to combine.
- Add the flour, baking powder, cinnamon, oats and sultanas and mix until just combined. Do not over mix.
- Use a 1/4 measuring cup to ladle the batter into the prepared tin and sprinkle each muffin with a few extra oats.
- Bake for 15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool for a minute or two in the tin before removing the muffins to cool completely on a wire rack. Enjoy x
Notes
Recipe adapted from Martha Stewart.
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
Thanks for this. They look great and we can’t wait to give them a try. One thought is at what age would you say a baby can cope with sultanas? I’d have thought they were a bit hard to cope with only gums. My daughter is 7 months, and has just had her bottom 2 teeth poke through her gums. I suppose I could just leave them out, or swap for a softer fruit like blueberries perhaps?
Really enjoying your blog. Thank you for taking the time to share and for the effort in presenting it all so beautifully.
Hi! The sultanas do soften quite a bit whilst baking (they soak up the batter and the heat softens them too). But if your feel more comfortable leave them out or replace with blueberries (or even raspberries). Happy baking xxx
These look so delicious! Any idea on cooking time if I did them in a mini-muffin tin? Thanks!
Jones x
These look so delicious! What cooking time do you think they’d need as mini-muffins? Thanks!
Jones x
Oh 10-12 minutes should do it. Just keep an eye on them, once they bounce back they’ll be ready. Happy baking xxx
These are in the oven cooking as I write this 🙂
As soon as I opened my email I knew I had to make these – and even better I knew I had everything in the fridge and pantry. Thanks for a great recipie.
Thank you xxxx
I made these for our family, but they are fairly oily? Is a whole cup of veg oil necessary? They are pretty compact (not fluffy like yours)…help!
Hello there! I was curious if a full cup of oil is required for this recipe? My muffins are pretty dense/greasy, and don’t look as nice/fluffy as yours do! Any help would be appreciated!
These are lovely and my 6m old is loving them! Do you worry about the sugar content for little ones? Only saying as he’s just devoured a whole one of these which makes me think it must be extra tasty, but I’d normally avoid anything sweet for under 1s (other than fruit of course)
Hi! Salt and sugar should definitely be avoided for children. This recipe uses 1/2 cup brown sugar which makes 15 muffins, if you prefer please feel free to replace the sugar with maple syrup or coconut sugar. Even though these muffins do have a little sugar they are so jam packed with goodness from the carrot, banana, sultanas, oats and wholemeal flour. I hope this helps. X
Hi! What about molasses? Can we replace sugar with molasses and if so how much molasses would you use? Thank you in advance!
Is it wholemeal flour as the recipe just says plain flour?
How do you store these? Freeze them? And then how do you reheat once frozen?
Hi
Really want to give these a go but we are diary free, can you suggest a substitute for the yoghurt please?
Thank you!
I just baked with coconut yoghurt and they are delicious!!!
Hi, when you use maple syrup instead of the sugar it makes the mixture very runny is this right or should we be increasing the flour? Thanks
Hi
My baby is dairy intolerant can I replace the Greek yogurt with soya yogurt do you think?
Thank you
can I use coconut oil instead of normal oil? Thanks!
If I was to use coconut oil instead would it be the same volume? Not sure if I just messed up when I made the wholemeal apple muffins but they seemed very oily, still delicious, but they didn’t hold together so well, especially when you peeled off the paper case!
Hi – going to try this today. Thanks got posting! Once frozen how would I go about reheating? I assume that if I try to defrost it first it’ll go all soggy. Put it straight into the oven? If so at what temp? Thanks again!
Hi – Thanks so much for this recipe! Could I ask, after having frozen the muffin how would I go about re-heating it to consume? I’m assuming defrosting it would just leave you with one soggy muffin…do I pop it straight into the oven at a certain temperature? If so what temp and for how long? Thank you!
I have wanted to try these for ages, I love your recipes! Just wondering, Can I use natural yoghurt instead of Greek for this one? Am out of Greek!
Yes absolutely.
My 8 month old just devoured these gorgeous muffins (and my husband) – definitely a great introduction to different textures and tastes!
Wonderful xxx
Wonderful! I’m so delighted to know your little one and husband enjoyed the mighty morning muffins! YAY! Thanks for letting me know! Kayla xx
I’m making this recipe right now and the measurements make no sense. How can 1 cup equate to 90 grams for one ingredient and 1 cup equal a different gram for another ingredient? Isn’t 1 cup = 250g?
Hi lovely – its because cups represent the mass and grams represent the weight. As in 1 cup of flour will weigh a different amount in grams when compared to 1 cup of chocolate chips. Both are 1 cup but weigh a different amount. I hope that helps lovely. 1 cups (mass) equals 250 ml (mass) not 250 grams (weight). Happy cooking! X
Hi! Thanks for your recipes! My baby has 10 months and I looking recipes for him. I reviewed the previous comments and saw some regarding if is correct the oil quantity but I did not find the anwer. In addittion what are the sultanas? Raisings? Thanks again for your help!
I was so chuffed to find your blog and this Mighty Morning Muffins recipe! These would be perfect for my two growing boys. On making & tasting them though, unfortunately they are really greasy and have a very strong taste of oil which isn’t pleasant! In other muffin recipes that I make I usually only need 125ml (1/2 a cup) of oil with roughly the same quantities, as you’ve given, of the other main ingredients. I’m sure I will try another batch & see how they turn out with less oil as these could really be great!!
Hi Kathy. So sorry you didn’t enjoy them. I have tested and baked them plenty of times using this oil measurement and it works. Did your batch make 15 muffins (or usual muffin recipes usually only make 12 muffins). I’m thinking perhaps my banana and carrots were larger than yours? Moving forward – I’ll include exact measurements for fruit/veggies so there is no confusion. Hope you had better luck with the next bake. Thanks for letting me know. Kayla xx
A lot of your other muffin recipes only use 1/2 or 3/4 of a cup of oil so I’m wondering if this quantity of oil is wrong?
This recipe makes 15 muffins lovely…where our usual recipe makes 12. Kayla xx
Amazing! Just made a batch for a play date. There wasn’t a single muffin left by the end. I might try adding walnuts or chia seeds next time.
Hi Jessica! WOW, that’s great! Thanks for leaving a rating lovely! Oh and your walnuts/chia seeds version sounds delicious too! Happy baking. Kayla x
These are a staple in our house for busy mornings or afternoon saviours 🥰
Wonderful! So happy you enjoy the mighty morning muffins Kerry! YAY! Thanks so much for leaving a rating. Kayla x
This is our favourite muffin recipe ever!! I have made these about 100 times now and go down so well with my very fussy eaters (inc one teenager). They just keep disappearing from fridge, makes me so happy because of all the healthy stuff in. Thank you very much!!! You are a star:).
This was perfect. I baked it in a loaf tin for 1 hr 15 mins at 160 degrees and it was just what I was looking for.
This recipe sounds like just what I need. As a type 1 diabetic my main concern is the type of carbohydrates, ie GI. Muffins are generally high GI (increase sugar levels fast and to a high level.) But, thanks to the oats the GI of this recipe is already reduced. To reduce the number of carbohydrates i can replace one quarter of the flour with Almond Meal. They will be great for my lunch. I can’t wait to try this recipe.