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.
Servings: 4 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.
Video
Notes
Egg-Free Alternatives: 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.
Peanut Butter Alternatives: Experiment with a different nut or seed butter like almond butter, cashew butter, or sunflower seed butter.
Muffin Variations: For a sweeter muffin you could add 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.
Muffin Mix-Ins: Feel free to use whatever mix-ins you'd like, such as chopped fresh fruits, nuts, or chocolate chips.
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
