Hearty Banana, Apple & Carrot Oatmeal Muffins

Name: Hearty Banana, Apple & Carrot Oatmeal Muffins
Prep time: 15 min
Cook time: 23 min
Total time: 45 min
Yield: 12
Ingredients: 1 medium apple, chopped; ½ cup apple juice; 1 banana, mashed; ¾ cup grated carrot; ½ cup sour cream; 2 tbsp melted butter; ¼ cup coconut oil; 2 tbsp brown sugar; 2 tbsp flour; ¾ cup oatmeal; ¼ cup oat bran; ¼ cup rolled oats; 2 tsp baking powder; 2 tsp ground cinnamon; ¼ cup raisins; 1 large egg; 1 tsp vanilla extract

Recipe GLPR2842c9a0b258fb

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Breakfast

45 min

159 cal

Servings: 12

Oven

SNAP eligible

These wholesome muffins combine the natural sweetness of ripe banana, fresh apple, and grated carrot with hearty oats and oat bran for a satisfying breakfast treat. Topped with a simple streusel and made with sour cream for extra moisture, they're perfect for busy mornings or weekend brunch. Naturally vegetarian and full of fiber.

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Ingredients

1 medium apple, chopped

½ cup apple juice

1 banana, mashed

¾ cup grated carrot

½ cup sour cream

2 tbsp melted butter

¼ cup coconut oil

2 tbsp brown sugar

2 tbsp flour

¾ cup oatmeal

¼ cup oat bran

¼ cup rolled oats

2 tsp baking powder

2 tsp ground cinnamon

¼ cup raisins

1 large egg

1 tsp vanilla extract

Directions

Preheat your oven to 400°F. Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, oatmeal, oat bran, rolled oats, baking powder, and cinnamon. Set aside.
In a large mixing bowl, cream together the coconut oil and brown sugar until light and fluffy, about 1–2 minutes.
Add the sour cream, apple juice, and vanilla extract to the coconut oil mixture. Beat until well combined.
Add the egg and mix thoroughly.
Fold in the mashed banana and grated carrot until evenly distributed.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the chopped apple and raisins.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
In a small bowl, combine the melted butter with 2 tablespoons of brown sugar to create a simple streusel topping. Sprinkle about 1 tablespoon of this mixture over each muffin.
Bake for 20–25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Allow the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool further.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is a standard stock item at Harris Teeter, Food Lion, Kroger, or Walmart—no special stops needed. At roughly $0.85 per muffin, the cost is driven by butter and coconut oil, but a batch of 12 makes these weeknight-friendly for grab-and-go breakfasts. The stated 45 minutes is honest if you're comfortable with a moderately active kitchen, though mixing multiple dry ingredients and grating carrot will take closer to an hour if you're not practiced. These reheat well in the microwave and keep for three days, making them a reliable Sunday-batch recipe for busy weeks, though the sour cream richness means they are denser than a traditional muffin—good for breakfast or an afternoon snack, less so as a dessert.