Healthy Mini Olive Oil Muffins with Banana, Carrot, Cranberries and Raisins

I adapted this recipe from a magazine after experimenting with the ingredients to make the yummiest little healthy muffin. You can make them full size as well, however, I have found the mini size is a hit with my kids and makes a great snack. Recipe makes 12 regular sized muffins, or 24 minis.


  • 1  1/4 cups all-purpose flour
  • 1/4 cup brown sugar blend Splenda or 1/2 cup of dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon each of ground nutmeg and cinnamon (or you can just use 1/2 teaspoon of cinnamon)
  • 1/2 teaspoon of Kosher (coarse) salt
  • 3/4 cup of large flake (old fashioned) rolled oats
  • 1/4 cup of wheat germ
  • 1/4 cup each of raisins and dried cranberries (or use 1/2 cup of just raisins or dried cranberries)
  • 3 tablespoons of extra virgin olive oil
  • 1  large egg
  • 1/3 cup milk (whatever you have on hand – skim, 1% or 2%)
  • 1 cup of grated carrot (usually 1 large carrot does it for me)
  • 1 medium to large banana, mashed


  1. Preheat the oven to 400 degrees, and line a mini muffin pan with 24 mini muffin liners.
  2. In a large bowl combine flour, Splenda or brown sugar, baking soda, baking powder, nutmeg, and cinnamon and mix with a wire whisk. Gently stir in oats, wheat germ, raisins and dried cranberries.
  3. In another bowl, combine olive oil, egg, milk, carrots and banana and mix with a whisk.
  4. Pour wet ingredients into dry and combine until incorporated.
  5. Divide muffin batter equally into the 24 muffin liners (I use my OXO small cookie scoop).
  6. Bake for 13 minutes or until a toothpick comes out clean. For regular sized muffins bake for 20 minutes.
  7. Let cool for 5 minutes, then remove to a cooling rack.
  8. Note: The muffins freeze really well. Let cool completely then pack into freezer bags and place in the freezer to enjoy anytime!

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