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 Healthy Breakfast Muffins
🔥 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
Healthy Breakfast Muffins Are 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
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This is my favorite set. I have had mine for 10 years and need a new one. Highly recommend!
I use these bowls for everything in my kitchen. I use them to prep my ingredients, to mix batter or dough in them and so much more!
No odors, toxins, or dye leakage - these muffin liners are made of food-grade materials!
This is a great quality muffin pan for all your baking needs.
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.
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing and feel healthy. They’re not sweet, but thats okay given these are not meant to be a sugar spiked dessert.
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.
I love how you improvise Nancy thank you for leaving me a comment
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!
hi Emma, or you can add a little honey on top after they’re baked
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!
Jennifer you are absolutely amazing for improvising and making this recipe your own, I am so happy you loved it
Hi Sneji! I was wondering- do you happen to have the macros for this recipe?
Absolutely delicious and filling, thank you for your recipe
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 ❤️
Hi,
These look great! I was wondering id you had the nutritional breakdown. Thank you!
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.
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.
I loved that you make these your own and improvised on the recipe ❤️
Sounds yummy . I imagined you made a larger batch of recipe- but by how much? 4x-5x?
Will almond butter work too?
Ooooh Jennifer, YES! I used almond butter as well!
Absolutely ❤️
Can you freeze these?
I haven’t tried 🙁
How long do these stay good for?
They last me 3-4 days