Healthy Breakfast Muffins

4.71 from 197 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!

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.

Healthy Breakfast Muffins

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.

Healthy Breakfast Muffins

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.
4.71 from 197 votes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 4 muffins
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes

Ingredients 

  • 1 large mashed banana
  • 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

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…

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127 Comments

  1. 5 stars
    Made these yesterday! I subbed sunflower seed butter for PB since I was out and doubled the recipe. I also oiled the muffin tins and baked them as minis for my little one (mine took about 13 minutes to bake)- these are great because they don’t have any sugar in them (provided your nut/seed butter of choice does not)! They turned out delicious, my little loves them! Now to see fit they’re freezer friendly! 🙂

  2. Hi there! I was wondering if I could just oil the muffin tin instead of using parchment paper or baking paper to line them? Made this and then realized I didn’t have any XD

  3. 5 stars
    Love them! Made them this morning and looking forward to making more. Next time will add chocolate chips. Every Sunday I make something from Modern Nonna! Thank you for sharing all your recipes

  4. If I triple this recipe for 12, do i need to adjust my cook time, or will the same 22-25min be long enough? Thanks!

    1. Hi Jill, as long as you distribute the batter evenly across 12 muffin wells in a standard muffin tin, the original cook time should work. You can test for doneness by inserting a toothpick in the center of a muffin; it should come out clean, without any sticky batter.

    1. Hi Kiki, sorry I do not have gram measurements for this recipe at this time. Hope you can still enjoy the recipe!

  5. Hi! I want to make these but I have a mini muffin pan only. Do you think the timing and temp will still be the same if cooked in the mini muffin pan?

    1. The batter will cook more quickly in mini muffin pans. I would start checking the muffins for doneness starting around 10 minutes, and then every 2 minutes after.

  6. Hi thanks for the beautiful recipe but i was wondering if i could get the measurements in grams as to where i live we dont use cups thank you

    1. Hi Kiki, thank you for your comment! Sorry, at this time I do not have gram measurements. Will do my best to add them in the future.

  7. Hi I have to say the healthy breakfast muffins were disappointing. I think could have been because are in cups only. could you please give measurements in grams too…not all of us live in the USA. Thankyou!

    1. Hi Sacha, yes absolutely. When I started this blog I wasn’t adding them as there was no demand at the time, but the last few months ANYTHING I bake has been in grams and every recipe moving forward will be as well.