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Healthy Breakfast Muffins

Snejana Andreeva - 1

By Snejana Andreeva

on Jul 10, 2022, Updated Jan 06, 2024

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Rise and shine, breakfast lovers! Are you tired of the same old breakfast routine? Well, my healthy breakfast muffins 🧁 will make you want to jump out of bed every morning. With over 13 million views, this recipe is not only easy, but so delicious that you’ll forget these muffins are actually good for you!

  • Why You’ll Love Healthy Breakfast Muffins
  • How to Prepare
  • Nonna’s Tip
  • Variations and Substitutions for Healthy Breakfast Muffins
  • Similar Recipes
  • Best Served With
  • Common Questions
  • Healthy Breakfast Muffins Recipe
Three muffins topped with a spread and chopped nuts sit on a speckled plate. The muffins are in crinkled paper liners, and small purple flowers are scattered on the plate. The background is a light gray surface. - 3

Why You’ll Love Healthy Breakfast Muffins

These muffins are so versatile and only have a few ingredients that you probably have on hand. You can add any fillings you like such as nuts , berries, or 🍫 chocolate chips. Feel free to experiment and make these to taste. I love enjoying them with some salted butter and honey while they are warm, but you can top them off with extra nut or seed butter or even jam. Feel free to double or triple the recipe as this recipe only makes 4 medium-sized muffins.

How to Prepare

🔥 Preheat the oven to 375°F.

🍌 Mash one ripe banana, then add an egg, natural peanut butter, and pure vanilla extract. Stir well.

🥣 Then add rolled oats and baking powder to the mixture, and stir again.

Ingredients for a baking recipe are arranged on a white surface. There are bowls containing mashed banana, oats, brown sugar, salt, peanut butter, and a whole egg. A beige cloth is partially visible in the bottom left corner. - 4

🌟 Pour the mixture into a muffin tin lined with parchment paper cupcake liners .

♨️ Bake for 22-25 minutes or until the muffins are light and golden.

🧈 Now, enjoy the muffins with salted butter or any topping of your choice.

A glass bowl filled with creamy peanut butter oatmeal mixture sits on a white surface. A beige cloth napkin partially appears in the bottom left corner. - 5

Nonna’s Tip

If you have allergies, feel free to use seed butter instead.

Oatmeal muffins topped with peanut butter and oats are placed on parchment paper. One muffin is bitten, revealing a moist interior. A small glass bowl with rolled oats is nearby, enhancing the rustic presentation. - 6

Variations and Substitutions for Healthy Breakfast Muffins

One of my favorite things about these muffins is how much you can customize them! They’re simple and delicious and lend themselves to whatever variation you want (or need) based on what you have on hand, your dietary restrictions, or your taste preference.

  1. If you want to make this recipe 🥚 egg-free , you can try just leaving it out or using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg). I have not tried this, so you will have to experiment at your own risk.
  2. Experiment with a different 🥜 nut or seed butter like almond butter, cashew butter, or sunflower seed butter.
  3. For a sweeter muffin you could add sweetener such as 🍯 honey, maple syrup, or agave syrup.
  4. Change up the flavor of your healthy breakfast muffins with spices like cinnamon, nutmeg, or even a pinch of 🧂 salt.
  5. Feel free to use whatever mix-ins you’d like, such as chopped fresh 🫐 fruits, nuts, or chocolate chips.

Similar Recipes

Overhead view of Almond Flour Blueberry Muffins topped with diced fresh peaches and crushed nuts, arranged on a speckled ceramic plate with a few green herb sprigs scattered around. - 7 Overhead view of Almond Flour Blueberry Muffins topped with diced fresh peaches and crushed nuts, arranged on a speckled ceramic plate with a few green herb sprigs scattered around. - 8

Healthy Apple Muffins

35 mins

Three almond muffins are stacked on top of each other. The top muffin is topped with almond butter and chopped almonds. More muffins and a small bowl of almonds are blurred in the background. - 9 Three almond muffins are stacked on top of each other. The top muffin is topped with almond butter and chopped almonds. More muffins and a small bowl of almonds are blurred in the background. - 10

Almond Flour Muffins

20 mins

A close-up of Almond Flour Blueberry Muffins cut in half, revealing a moist interior with juicy blueberries. Whole muffins in paper liners rest on a wooden surface in the background. - 11 A close-up of Almond Flour Blueberry Muffins cut in half, revealing a moist interior with juicy blueberries. Whole muffins in paper liners rest on a wooden surface in the background. - 12

Almond Flour Blueberry Muffins

30 mins

Close-up of a chocolate cupcake in a paper liner, topped with chocolate frosting and sprinkled with chopped nuts. Two more decorated cupcakes are visible in the background on a white plate. - 13 Close-up of a chocolate cupcake in a paper liner, topped with chocolate frosting and sprinkled with chopped nuts. Two more decorated cupcakes are visible in the background on a white plate. - 14

Healthy Chocolate Muffins

30 mins

Best Served With

  • A high protein option like my Copycat Starbucks Egg Bites or Egg-White Bites
  • A fruit salad with berries 🍓 and melon
  • Some Greek yogurt with honey 🍯
  • A spread, jam or even cream cheese

Common Questions

If you are allergic to nuts, please use seed butter instead.

I used quick-cooking rolled oats as the texture is best, but you can use any you have on hand.

Yes, you can certainly use gluten-free rolled oats if you are sensitive to gluten.

If you cannot tolerate bananas, you are more than welcome to use apple sauce instead.

I have not tried this recipe without egg, so you will have to experiment.

The riper the banana, the sweeter the muffins will be.

If you use a small banana, you may need to use more rolled oats instead, so please adjust.

You can store these on the counter, but they don’t last more than a day in my house. You could also freeze them for later!

I love these muffins with salted butter when they are hot out of the oven, but you can also enjoy them with some nut butter and jam.

If you want a sweet chocolate breakfast muffin feel free to add mini chocolate chips to the batter before you bake them.

While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

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Video

Equipment

  • ▢ Measuring Cups + Spoons
  • ▢ Cupcake Liners
  • ▢ Mixing Bowls
  • ▢ Muffin Pan

Ingredients

  • ▢ 1 large mashed banana
  • ▢ ⅓ cup natural peanut butter
  • ▢ ½ teaspoon pure vanilla extract
  • ▢ 1 large egg
  • ▢ ¾ cup rolled oats , I used quick cooking
  • ▢ ½ teaspoon baking powder

Instructions

  • ▢ Preheat the oven to 375F. Mash one ripe banana, add the egg, natural peanut butter and pure vanilla extract. Give it a stir and add the rolled oats and baking powder.
  • ▢ Stir again and pour into a muffin tin lined with parchment paper cupcake liners. I get 4 medium muffins out of this recipe so feel free to double or triple it.
  • ▢ Bake for 22-25 minutes or until light and golden.
  • ▢ Enjoy with salted butter or anything you like.

Nonna’s Notes

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Healthy Breakfast Muffins

Equipment

  • Measuring Cups + Spoons
  • Cupcake Liners
  • Mixing Bowls
  • Muffin Pan

Ingredients

  • 1 large mashed banana
  • ⅓ cup natural peanut butter
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • ¾ cup rolled oats I used quick cooking
  • ½ teaspoon baking powder

Instructions

  • Preheat the oven to 375F. Mash one ripe banana, add the egg, natural peanut butter and pure vanilla extract. Give it a stir and add the rolled oats and baking powder.
  • Stir again and pour into a muffin tin lined with parchment paper cupcake liners. I get 4 medium muffins out of this recipe so feel free to double or triple it.
  • Bake for 22-25 minutes or until light and golden.
  • Enjoy with salted butter or anything you like.

Video

Notes

Nutrition

Healthy Breakfast Muffins https://themodernnonna.com/healthy-breakfast-muffins/ July 10, 2022