Healthy Breakfast Muffins

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.

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
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 22 minutes


  • 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


  • 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.



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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  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.