Healthy Breakfast Muffins

Why You’ll Love This Recipe

• Nutritious and Filling: Made with whole grains and fruits to keep you energized.

• Naturally Sweetened: Uses natural sweeteners like bananas or applesauce instead of refined sugar.

• Easy to Make: Simple ingredients and straightforward preparation.

• Perfect for Meal Prep: Store well and convenient to grab on busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups whole wheat flour

• 1 cup rolled oats

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 2 ripe bananas, mashed

• 1/3 cup honey or maple syrup

• 1/4 cup unsweetened applesauce

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup chopped nuts (walnuts, pecans, or almonds)

• Optional: 1/2 cup blueberries or dark chocolate chips

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

2. Mix Dry Ingredients: In a large bowl, combine whole wheat flour, oats, baking powder, baking soda, salt, and cinnamon.

3. Mix Wet Ingredients: In another bowl, whisk together mashed bananas, honey or maple syrup, applesauce, eggs, and vanilla extract.

4. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in nuts and optional blueberries or chocolate chips.

5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.

6. Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

7. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Variations

• Gluten-Free: Use gluten-free flour blend and oats.

• Vegan: Substitute eggs with flax eggs and use maple syrup instead of honey.

• Add Seeds: Include chia seeds, flaxseeds, or hemp seeds for extra nutrition.

• Flavor Boost: Add orange zest or nutmeg for additional flavor.

Storage/Reheating

• Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Freezing: Freeze muffins individually wrapped for up to 3 months.

• Reheating: Warm muffins in the microwave for 20-30 seconds or enjoy at room temperature.

FAQs

Can I use other fruits instead of bananas?

Yes, applesauce or mashed pumpkin can be good alternatives.

How do I make muffins less sweet?

Reduce the amount of honey or maple syrup used.

Can I add protein powder?

Yes, adding protein powder boosts the protein content.

Are these muffins kid-friendly?

Yes, they make a healthy and tasty snack for children.

Can I double the recipe?

Yes, just double all ingredients and bake in multiple batches or larger pans.

Can I use quick oats instead of rolled oats?

Rolled oats are preferred for texture, but quick oats can be used.

How do I prevent muffins from sticking?

Use paper liners or grease the muffin tin well.

Can I add nuts if someone has allergies?

Omit nuts or replace them with seeds like pumpkin or sunflower seeds.

What kind of flour works best?

Whole wheat flour adds nutrition, but all-purpose flour can be used for lighter muffins.

How do I keep muffins moist?

Using mashed bananas and applesauce helps keep the muffins moist.

Conclusion

Healthy Breakfast Muffins are an easy, delicious, and nourishing option to start your day right. With wholesome ingredients and natural sweetness, they are perfect for breakfast, snacks, or meal prepping. Customize them to your liking and enjoy a wholesome treat anytime.