Healthy Breakfast Muffins
- Makes 4 muffins
- Prep 5 minutes
- Cook 22 minutes
- Total 27 minutes
Rise and shine, breakfast lovers! Are you tired of the same old breakfast routine? Well, our Healthy Breakfast Muffins will make you want to jump out of bed every morning. With over 13 million views, this recipe is not only straightforward, but so that you’ll forget these muffins are actually good for you!
What stands out
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. We 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.
Kitchen tip
If you have allergies, feel free to use seed butter instead.
Swaps
One of our favorite things about these muffins is how much you can customize them! They’re simple and 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). We 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.
Serve it with
- A high protein option like our 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
Questions
What can we use in place of peanut butter?
If you are allergic to nuts, please use seed butter instead.
What type of oats did You use?
We used quick-cooking rolled oats as the texture is best, but you can use any you have on hand.
Can we make these gluten-free?
Yes, you can certainly use gluten-free rolled oats if you are sensitive to gluten.
What can we use instead of banana?
If you cannot tolerate bananas, you are more than welcome to use apple sauce instead.
Can we make this recipe without the egg?
We 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 our banana is smaller?
If you use a small banana, you may need to use more rolled oats instead, so please adjust.
how do we store these Healthy Breakfast Muffins?
You can store these on the counter, but they don’t last more than a day in our house. You could also freeze them for later!
How do you serve these?
We 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 we 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.
Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?
While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
Ingredients
Makes 4 muffins
- 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
Equipment
- Measuring Cups + Spoons
- Cupcake Liners
- Mixing Bowls
- Muffin Pan
Method
- 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. We 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.
Kitchen 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). We 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.
