Nutritious Rainbow Oatmeal Muffins

Kids are more likely to eat something that they know they enjoy. Including different food groups within these muffins is a great way to make sure kids are getting the nutritious snacks they need.

Fruit offers natural sweetness that packs great flavor into this “rainbow” oatmeal muffin recipe.

Photo credit: A Healthier Michigan

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Muffin on a plate


  • 1 cup white whole wheat flour
  • 1/2 cup oat flour (you can also food process oatmeal to make your oat flour – blend until it looks like flour)
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1 banana – very ripe
  • 10 fresh dates, pitted
  • 2 Tbsp. honey
  • 1/4 cup milk or milk substitute of choice
  • 1 1/2 tsp. pure vanilla extract
  • 3/4 cup shredded zucchini
  • 3/4 cup shredded carrots
  • 2/3 cup canned crushed pineapple, packed in pineapple juice, drained
  • 1 cup of blueberries

Rainbow Oatmeal Muffins

1. Preheat oven to 350 degrees. Line muffin pan with parchment paper liners.
2. In a large mixing bowl, whisk flours, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Add banana and pitted fresh dates to food processor, process until smooth. Add honey, milk, and vanilla, and process briefly to combine.
4. Add banana-date mixture to the dry ingredients, and mix until almost combined. Gently fold in zucchini, carrots, pineapple and blueberries.
5. Divide batter evenly into muffin liners, and bake 18 to 25 minutes, or until toothpick inserted in the center comes out clean.
6. Remove muffins from the oven, and place on cooling racks. Enjoy!

Hooper's Rainbow Oatmeal Cupcakes with Whipped Frosting

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