Description
Healthy Breakfast Muffins are nutritious and delicious muffins made with whole grains, fruits, and nuts, offering a balanced combination of fiber, protein, and natural sweetness perfect for breakfast or snacks.
Ingredients
- 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
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, combine whole wheat flour, oats, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk mashed bananas, honey or maple syrup, applesauce, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in nuts and optional blueberries or chocolate chips.
- Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Use gluten-free flour blend and oats for gluten-free muffins.
- Substitute eggs with flax eggs and use maple syrup instead of honey for vegan muffins.
- Add chia, flax, or hemp seeds for extra nutrition.
- Enhance flavor with orange zest or nutmeg.
- Store in airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Freeze individually wrapped muffins for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
