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Banana Apple Carrot Oatmeal Muffins

These Banana Apple Carrot Oatmeal Muffins are hearty, healthy, delicious and perfect for breakfast or after school snacks.

Ahhhhh fall. It’s really here in Calgary. The air is cold and there’s snow in the forecast already. Yes, September 5 and they’re already calling for flurries next week. How in the world does it go from +30 degrees one week to snow the next? I know I shouldn’t be surprised but I am, every year winter takes me off guard. I guess I know what I’m doing this weekend, going through all the kids winter stuff to see if it still fits. Wait a second, I don’t think I took it off the hooks at the back door yet. I blinked and summer disappeared. It’s like it never happened. Oh well. I do love fall so I’ll embrace it.

With fall at our doorstep I’m back in a cooking/baking mood and have been busy in the kitchen. I made a batch of hamburger soup, chocolate chip cookies, oatmeal muffins and these Hearty Banana Apple Carrot Oatmeal Muffins.

Hearty Banana, Apple & Carrot Oatmeal Muffins {A Pretty Life}

Healthy and delicious.

These Banana Apple Carrot Oatmeal Muffins are deeeelish! I didn’t know what to name them so I gave them this giant name because I had to make sure you knew exactly what was in them…and that’s a lot! These muffins are hearty and very healthy, which makes them perfect for breakfast or afternoon snacks. They’re loaded with ingredients which makes them a bit dense, but I like that. They’re moist, flavourful and good for you!

Muffin Recipe Tips:

  • APPLES: My favourite apples for this recipe are McIntosh apples, but feel free to use your favourite.
  • OATS: Use quick oats for this recipe.
  • OIL: This recipe calls for coconut oil but you can substitute vegetable oil or melted butter.
  • STORAGE: Keep these muffins in an airtight container so they don’t dry out.
  • FREEZING: These muffins freeze well. Store them in an airtight container or ziplock bag in the freezer for up to 3 months.
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Banana Apple Carrot Oatmeal Muffins

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These Hearty Banana, Apple & Carrot Oatmeal Muffins are healthy, delicious and perfect for breakfast or after school snacks.

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking

Ingredients

Units Scale

Muffin Recipe:

  • 1 cup all purpose flour
  • 3/4 cup quick oats
  • 1/4 cup oat bran
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 medium banana (mashed)
  • 1 apple (chopped)
  • 3/4 cup grated carrot
  • 1/4 cup raisins
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup apple juice
  • 1 tsp vanilla extract
  • 1 large egg

Streusel:

  • 1/4 cup quick oats
  • 2 tbsp all purpose flour
  • 2 tbsp melted butter
  • 2 tbsp brown sugar

Instructions

  1. Preheat your oven to 400 degrees F.
  2. In a small bowl mix together the streusel ingredients and set aside.
  3. Prepare a muffin pan with 12 muffin liners. Set aside.
  4. In a large bowl whisk together the flour, oats, oat bran, baking powder and cinnamon. Set aside.
  5. With a stand mixer cream together the coconut oil and sugar. Then add the sour cream, apple juice and vanilla. Mix well.
  6. Add the egg and combine.
  7. Stir in the banana and grated carrot.
  8. Add the dry ingredients to the wet ingredients and gently combine.
  9. Stir in the chopped apples and raisins.
  10. Fill the muffin cups about 2/3 full with muffin batter.
  11. Add about a tablespoon of the streusel mix on top of each muffin cup.
  12. Bake for 20 – 25 minutes.

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Mention @prettysuburbs so I can see what you made!

I hope you get a chance to make these muffins! They’re a delicious energy boost during these busy and exhausting days of back to school.


Have a delicious day!

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4 Comments

  1. Oh wow, thanks Jo-Anna!! I was scrolling through fb and saw your post and thought, those sound like the muffins I made. lol I’m soo glad you liked them! I can’t help myself either, I tweak recipes all the time too. And I almost added a streusel topping too, but decided not to since I was making them for a quick, grab and go breakfast and figures less sugar was best. I bet they’re even better with the topping! =)

  2. I’m sorry it’s already cold where you live. What a bummer! It’s still scorching in south Florida. Ugh. I wish we would get a little bit of the seasons, you know? Sometimes we do when we get cold fronts. These muffins sound wonderful for breakfast! They look so pretty with the oats on top. 😉