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.
I’ve made these a few times now for my 1 year old, who absolutely devours them! Such a simple and delicious recipe. I spread it onto a lined baking sheet and then cut into bars for my son to hold instead of muffins. We also like to stir in some shredded coconut. Thank you!
Angela I am so thrilled that your bundle of joy loved these! HUGE HUGS
How do you cut or use parchment paper for the cupcake pans. Do you just put it around the sides and not the bottom?
First time I have been on your site but love it so far.
Thanks,
I actually purchase parchment paper cupcake liners
Very good. Not sweet, which is what I like about them. I was looking for something for breakfast that is not calorie filled. Made them exactly as instructed, except I ground the oats in my mini chopper. They did rise really good and were a good texture. I will make them again, add nuts or cinnamon as some others did, just for a variation!
Thanks for the beautiful review Janice 🙂
Can’t wait to make them! for where I am with my weight I have to be really diligent tracking macros, do you know how many grams of oats and pb it would be? Thanks ❤️
Hi Yuyu
So I personally don’t track but what’s most accurate is plugging in your ingredients into an app like My fitness pal or lose it for best results. Different brands hold different caloric values so please plug them individually into an app.
I make variations of this recipe nearly every week since it’s perfect for using up those too ripe bananas. I was out of nut butter today and replaced that and the egg with about 1/2 a cup of unsweetened applesauce and some salt and dark chocolate to counter some of the extra sweetness. It was very dense but turned out surprisingly well and is about half the calories. This is such a versatile recipe!
So amazing Amy! Thanks for the lovely review and feedback
I love this easy recipe!!! I make 12 muffins at a time with ripe bananas and sometime add a little maple syrup. I freeze them and take out daily and warm in the microwave and they are always delicious!
Hi Bonnie! So happy 🙂
Thankyou.! I loved these to kick the sweet tooth craving.
So happy you loved it hun
What is the nutrition information on healthy breakfast muffins
I don’t have it as every brand holds different values. Please plug in your ingredients into an app individually 🙂
Yumm and easy. I liked them with a little strawberry preserves on top.
So glad Suzanne 🙂
the muffins tasted great. Just a warning, do not use typical muffin liners you have in your house. You have to use parchment paper like she instructed. I made these and the muffin liners stuck to the muffin and took half the muffin off with it. disappointed but the nub I was left with to eat was very good. I will try these again another time but use parchment paper cutouts and still will butter them probably.
Yes parchment paper is key as other liners will stick
Hello! Thanks for the recipe it turned out really yummy!!. I wanted to ask, how do I store it?
On the counter at room temp for a few days is okay (fridge is fine as well)