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.
Healthy Breakfast Muffins
Video
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making these for a friend who just had surgery. Thought they would be a lighter breakfast alternative. How much fresh fruit (raspberries) should I add to the mix? Thanks.
Hi Melanie, I would add about 1/3 cup of berries to the recipe. What a nice friend you are ❤️
Forgive me if this question was already asked, but what did you put on the muffins after they baked? It looks delicious ☺️
Thank you!
Hi, Teresa! It’s natural peanut butter! You could also add a drizzle of honey. Enjoy! ❤️
Question: if I wanted to add a sweetener how much of either honey or maple syrup would you recommend?
Hi, Alice! If you’re using a very ripe banana, then it’s going to be naturally sweet. In that case, I would only add 1-2 tablespoons of honey or maple syrup. You can always add more to taste if you like it even sweeter ❤️.
I don’t have any eggs or flex eggs then what should I do?? What should I use??
Hi, Jennie! You could make a chia binder: 1 egg = 1 tablespoon chia seeds mixed with 2.5 tablespoons water. ❤️
Do you put them in fridge after making or keep them out?
Hi, Melanie! I store mine in an air tight container at room temp and they usually last 2-3 days. You can also store them in the fridge for about 4-5 days. It just depends on your preference! Either way, be sure to let them cool completely before storing so they don’t get soggy. 😉
If I bake these in a mini muffin pan, do you think it would make six to eight?
Hi Paula! Yes, I thnk that will work. Just make sure you reduce the cooking time, as mini muffins tend to bake more quickly. A good rule of thumb is to start checking them around 13-14 minutes. Bake until golden and a toothpick comes out clean.
Could you use regular oats? I don’t have quick cooking oats?
Yes, you can use any oats you have on hand. 😊