Healthy Breakfast Muffins

By The Modern Nonna

on Jul 10, 2022, Updated Mar 04, 2023

4.77 from 117 votes
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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. I had to film them right away and get them out into the world because they are perfect for breakfast or an afternoon snack. 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 personally love enjoying them with some salted butter and honey while they are warm but you can absolutely top them off with extra nut or seed butter or even jam. Feel free to double or triple the recipe as this recipe makes 4 medium sized muffins.

Table of Contents

Healthy Breakfast Muffins

These healthy breakfast muffins are not only easy, they are absolutely delicious. These muffins are so versatile and only have a few ingredients that you probably have on hand. Feel free to double or triple the recipe as this recipe makes 4 medium sized muffins.
4.77 from 117 votes
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Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 22 minutes

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 

  • Pre-heat 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. 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

If you are allergic to nuts please use a seed butter instead. I used quick cooking rolled oats as the texture is best but you can use any you have on hand.
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 but it should totally work.
The riper the banana, the sweeter the muffins will be. If you use a small banana you may need to use 1/2 cup of rolled oats instead so please adjust. You can store these on the counter but they don’t last me for more than a day.
I love them with salted butter when they are hot out of the oven but you can also enjoy them with some more 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.
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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…

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97 Comments

  1. 5 stars
    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!

    Reply

  2. 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,

    Reply

  3. 5 stars
    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!

    Reply

    2. 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 ❤️

      Reply

      1. 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.

        Reply

  4. 5 stars
    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!

    Reply

  5. 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!

    Reply

    1. I don’t have it as every brand holds different values. Please plug in your ingredients into an app individually 🙂

      Reply

  9. 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.

    Reply

  10. Hello! Thanks for the recipe it turned out really yummy!!. I wanted to ask, how do I store it?

    Reply