Healthy Breakfast Muffins
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
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.
🌟 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.
Nonna’s Tip
If you have allergies, feel free to use seed butter instead.
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.
- 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.
- Experiment with a different 🥜 nut or seed butter like almond butter, cashew butter, or sunflower seed butter.
- For a sweeter muffin you could add sweetener such as 🍯 honey, maple syrup, or agave syrup.
- Change up the flavor of your healthy breakfast muffins with spices like cinnamon, nutmeg, or even a pinch of 🧂 salt.
- Feel free to use whatever mix-ins you’d like, such as chopped fresh 🫐 fruits, nuts, or chocolate chips.
Similar Recipes
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.
Healthy Breakfast Muffins
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.
These turned out great! I added a tad bit of organic maple syrup to the peanut butter and a handful of blueberries. I think I’ll skip the berries next time and add chopped walnuts Does anyone know the nutritional breakdown?
Is there a nutritional breakdown? (Basically, calories.) These are great!!! I got six muffins using a medium scooper. They were in-between “mini” and smaller (ish).
Woke to this recipe this morning and it was the perfect morning nosh with coffee. the only thing I did was add salt. Enhanced the flavor.
Thank you!!!
Could you freeze these if you wanted to meal prep a bunch of breakfasts?
Nutrition information?
How do you make the topping?
These were sooooo good. My husband and I LOVE them!
YAY! Made my day 🙂
I don’t eat much sugar, so these are great! I was worried because there wasn’t any sweetener or salt, but you get that from the bananas and the peanut butter. I tripled the recipe and used very ripe bananas, organic peanut butter from Costco and sprouted rolled oats.
So happy to hear that
Anybody know the calorie count for these?
Hi love,
calories will depend on the brand you use. I would suggest plugging in the ingredients into a calorie counting app such as my fitness pal to get the most accurate results
2nd round I added like 1/4 cup mashed berries (didn’t have an egg), and added like 1/4 tbsp of honey and a splash of almond extract too. Loved them with butter!!
YUMMM! I love ittt
How much apple sauce should I use instead of a mashed banana?
I would have to experiment but I would say 1/4-1/2 cup (based on consistency) Please look at my vegan breakfast muffins as I posted a new recipe for reference