Healthy Breakfast Muffins

By The Modern Nonna

on Jul 10, 2022, Updated Jan 06, 2024

4.72 from 208 votes
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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!

Table of Contents

Banana muffins topped with oatmeal and peanut butter are arranged on a table. Loose oats are scattered around, and a glass bowl with oats is in the background. The muffins have a rustic, homemade appearance.

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.
A glass bowl containing mashed banana, a raw egg, peanut butter, and a sprinkle of cinnamon. The ingredients are ready to be mixed, and a light-colored cloth is partially visible on the left side.
A glass bowl contains a mixture of batter with mashed bananas and oats, being mixed with a whisk. Baking powder is visible on top. The bowl rests on a marble countertop next to a beige cloth.

🌟 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.
Four healthy breakfast muffin cups filled with a thick, chunky peanut butter oat batter, set in a white muffin tray. Two of the cups are filled with batter, while the other two compartments are empty, showing a light gray surface.
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.

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.

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.

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Common Questions

What can I use in place of peanut butter?

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

What type of oats did You use?

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

Can I make these gluten-free?

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

What can I use instead of banana?

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

Can I make this recipe without the egg?

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

How ripe should the banana be?

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

What if my banana is smaller?

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

how do I store these healthy breakfast muffins?

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!

How do you serve these?

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. 

Can I add something to make them sweeter?

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

Banana muffins topped with oatmeal and peanut butter are arranged on a table. Loose oats are scattered around, and a glass bowl with oats is in the background. The muffins have a rustic, homemade appearance.

Healthy Breakfast Muffins

These healthy breakfast muffins are not only easy, they are absolutely delicious. The other day, I was craving muffins, so I threw a few ingredients in a bowl and was left with this incredible treat.
4.72 from 208 votes
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Course: Breakfast, Dessert, Snack
Cuisine: American
Makes: 4 muffins
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes

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

Egg-Free Alternatives: 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.
Peanut Butter Alternatives: Experiment with a different nut or seed butter like almond butter, cashew butter, or sunflower seed butter.
Muffin Variations: For a sweeter muffin you could add 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.
Muffin Mix-Ins: Feel free to use whatever mix-ins you’d like, such as chopped fresh fruits, nuts, or chocolate chips.

Nutrition

Calories: 230kcal, Carbohydrates: 22g, Protein: 8g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 41mg, Sodium: 74mg, Potassium: 297mg, Fiber: 3g, Sugar: 6g, Vitamin A: 78IU, Vitamin C: 3mg, Calcium: 56mg, Iron: 1mg

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

Additional Info

Course: Breakfast, Dessert, Snack
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

More about me

Keep up to date with me on social media! Follow @themodernnonna

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149 Comments

  1. 5 stars
    These are amazing and feel healthy. They’re not sweet, but thats okay given these are not meant to be a sugar spiked dessert.

    Reply

  2. 5 stars
    Thank you for this delicious recipe! I substituted the peanut butter with tahini, added 2 teaspoons of coconut syrup, and a dash of ground cinnamon. I then also topped some with finally chopped Walnuts prior to placing in the oven. I also ate them warm Drizzled with extra tahini.

    Reply

  3. Just made these, they came out looking great but they are not sweet at all so I think I’ll be adding just a lil sugar next time!

    Reply

  4. 5 stars
    Just made these…tweaked it a bit. I used blueberries & cream instant oatmeal, added 2 tablespoons Greek yogurt, a small palm of walnuts and 2 teaspoons of honey. No muffin pan so I made them in bar form…AH-MAZING!!!! So moist and not to sweet at all! GREAT RECIPE. Definitely staying in the breakfast rotation!

    Reply

    1. Jennifer you are absolutely amazing for improvising and making this recipe your own, I am so happy you loved it

      Reply

  5. Hi Sneji! I was wondering- do you happen to have the macros for this recipe?

    Absolutely delicious and filling, thank you for your recipe

    Reply

    1. Hi harmony, I don’t have macros on recipes because different brands hold different caloric values so anything I give on here won’t be accurate. The best way to check macros is the plug all of the ingredients for the brands that you use into an app such as my fitness pal or lose it ❤️

      Reply

    1. Hi Victoria, I don’t have the nutritional breakdown as different brands hold different ingredients/ values so I always recommend for everyone to plug in their ingredients into a calorie counting app such as my fitness pal or lose it.

      Reply

  7. 5 stars
    Delicious! After reading the other comments and seeing how thick the batter came out, I decided to spread it into a parchment lined 8×8 baking dish. I also added walnuts and white chocolate chips. After baking and cooling, I cut them into bars. My family loves them. I would post a picture but I don’t know how. ‍♀️ Thank you for the recipe.

    Reply