The Best Fall Muffins for a Simple, Healthy Breakfast
- schwebmelissa
- Nov 5, 2025
- 1 min read
At Melissa’s Holistic Kitchen, we focus on recipes that can be passed down for generations without losing any flavour. These morning muffins are a perfect example—they’re warm, comforting, and made with simple swaps that make them healthier while still tasting like a treat. You don’t have to replace your favourite recipes; small changes can make a real difference for you and your family.
Carrots are an easy addition to breakfast and bring a lot of benefits. They’re high in fiber, support digestion, and add natural sweetness to these muffins. Combined with whole grains, they provide steady energy to start the day, help keep blood sugar balanced, and make mornings feel a little smoother. It’s an easy way to get some extra veggies in without thinking twice.
These muffins are best served warm, and topping them with a little Greek yogurt adds protein and helps keep you feeling full longer. They’re perfect for kids, families, or anyone looking for a simple, satisfying breakfast that doesn’t feel like a compromise.
If mornings feel rushed or it’s hard to get in balanced meals, small swaps like this can be an easy fix. At Melissa’s Holistic Kitchen, I help people find ways to make meals nourishing, enjoyable, and realistic—so you can feel good about what you’re feeding yourself and your family without adding extra stress. Cozy, flavourful, and easy to make, these muffins are a little reminder that balanced choices can still feel indulgent.
1
Ingredient Swaps
Flour: You can use all oat flour, but the result may turn out more dense.
Sugars: This is a lower sugar recipe, if you prefer you can use maple syrup or honey in leu of sugars - though the result would be a more dense muffin. Monk fruit can be used in place of white sugar with little variance in end result.
Oil: Avocado oil is used due to its higher heat resistance. Olive oil or grass fed butter can be used in place. Grass fed butter gives the muffins a taste closer to you bakery style favs! (great swap for picky kids)
Dairy: Feel free to swap yogurt and milk out for non-dairy alternatives.
Nuts/Seeds: I recommend walnuts, hemp seeds, pecans, pumpkin or sunflower seeds for this recipe as they compliment the flavour profile - but any nut/seed combo works!
2
Oat Flour
You can make oat flour at home by blending steel cut oats in a high power blender for 30-60 seconds. 1:1 ratio works well!
Notes
1
Preheat oven to 375F. Set nuts/seeds and carrots aside.
2
Sift dry ingredients together into a bowl, make a whole in the middle and add wet ingredients.
3
Mix wet ingredients together and then fold into dry. Once combined, fold in carrots and 1/2 of your nuts/seeds.
4
Scoop your mixture into (~10) lined muffin tins to fill them to 3/4. Sprinkle with remaining nuts/seeds. Optional: sprinkle with brown sugar for that familiar bakery style muffin top!
5
Bake at 375F for 15-20 mins until golden and a toothpick stuck inside comes our clean. Let cool completely before storing. (3 days countertop in airtight container, up to 1 week in fridge, 2-3 months in freezer)
Enjoy!
Instructions
1 cup unbleached all purpose or white whole wheat flour
1.5 cup oat flour
1tbs baking powder
1/2tsp baking soda
1/2tsp salt
1/2tsp ginger
2tsp cinnamon
1/4tsp each nutmeg & cloves
1/4 cup white sugar
1/4 cup coconut (or brown) sugar
2 large eggs
1/2 cup avocado oil
1 cup 0% plain greek yogurt
1/2-3/4 cup milk of choice
1tsp vanilla extract
2-4 drops almond extract (optional)
4 cups shredded carrots (about 2 large)
1/2 cups nuts/seeds of choice
Healthier Carrot Muffins
Lower Sugar Carrot Muffins
R.H.N
Melissa Schweb
At Melissa’s Holistic Kitchen, we create recipes meant to be passed down for generations. Balance is everything, and flavour is never sacrificed! These morning muffins are the perfect example: cozy, bakery-style, and made with simple, balanced swaps. Treats don’t have to be replaced; small changes can make a big difference. Perfect for families, kids, or anyone who wants healthier swaps that actually taste amazing! 🍂🧁
Servings :
10 servings
Calories:
305
Prep Time
15 min
Cooking Time
20 min
Rest Time
15 min
Total Time
50 min
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