These healthy breakfast muffins are made with wholesome ingredients you can feel good about. They contain no refined sugar or white flour — just oats, whole wheat flour, banana, yogurt, maple syrup, and fruit. Naturally sweetened, soft, and full of goodness, they make the perfect breakfast or snack for kids.
You may also like these healthy apple muffins.
Ingredients
Here’s what you need to make this easy recipe:
These healthy breakfast muffins are made with wholesome ingredients you likely already have at home. It’s a great way to use up ripe bananas. Bananas and grated apple add natural sweetness and moisture, while yogurt makes the muffins tender. You can use plain unsweetened yogurt, or sweetened yogurt if you want the muffins a touch sweeter.
Whole wheat flour and oats provide fiber and a satisfying texture. Maple syrup adds just the right touch of sweetness, and warm spices like cinnamon round out the flavor. Pecans, blueberries, and lemon zest give extra bursts of taste and texture — you can leave them out or swap the pecans for other nuts if you prefer.
How to make it step-by-step
Preheat the oven to 350°F (180°C). Mash the bananas, then peel and grate the apple using the large holes of a box grater.
Place the eggs, oats, yogurt, vanilla, maple syrup, lemon zest, in a food processor. Blend until smooth (it doesn’t have to be perfectly smooth).
(2 large eggs, 1 cup (90g) old-fashioned oats, ½ cup (120g) yogurt, 2 teaspoons vanilla extract, ⅓ cup (110g) maple syrup, zest of 1 lemon)
Transfer the mixture to a large bowl. Add the mashed bananas and melted and slightly cooled butter.
(1 cup (250g) mashed ripe banana, 4 small or 3 medium/large bananas, 6 tablespoons (85g) melted butter)
In a medium bowl, stir together the whole wheat flour, cinnamon, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and whisk gently until almost combined.
(1 cup + 2 tablespoons (155g) whole wheat flour, 1 teaspoon cinnamon, ¼ teaspoon salt, 1½ teaspoons baking powder
½ teaspoon baking soda)
Add the grated apple, pecans, and blueberries. Stir everything together by hand until just combined.
(1 small apple, peeled and grated on the large holes of a box grater, ½ cup roughly chopped pecans, I just break them in half, ¾ cup blueberries)
Line a 12-cup muffin pan with paper liners — preferably slightly taller ones, like in the photo (regular liners will work as well, but some muffins may overflow just a little). Lightly spray the liners with baking spray — this step is optional, but the muffins are very moist and may stick a bit.
Divide the batter evenly between the muffin cups.
Bake for about 20-25 minutes (I bake mine for 22 minutes), or until a toothpick inserted in the center comes out clean (it can still be slightly sticky).
Let cool slightly (otherwise the paper liners can stick to the muffins) and enjoy!
Storage
The muffins taste best on the day they’re baked. The next day, they’re still very good and make a great make-ahead breakfast. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
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Healthy Breakfast Muffins
Ingredients
- 1 cup (250g) mashed ripe bananas 4 small or 3 medium bananas
- 1 small apple peeled and grated on the large holes of a box grater
- 2 large eggs
- 1 cup (90g) old-fashioned oats
- ½ cup (120g) unsweetened yogurt you can also use sweetened
- 2 teaspoons vanilla extract
- ⅓ cup (110g) maple syrup
- Zest of 1 lemon
- 6 tablespoons (85g) melted butter
- 1 cup + 2 tablespoons (155g) whole wheat flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup roughly chopped pecans I just break them in half
- ¾ cup blueberries
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Instructions
- Instructions:
- Preheat the oven to 350°F (180°C). Mash the bananas, then peel and grate the apple using the large holes of a box grater.1 cup (250g) mashed ripe bananas, 1 small apple
- Place the eggs, oats, yogurt, vanilla, maple syrup, lemon zest, in a food processor. Blend until smooth (it doesn’t have to be perfectly smooth).2 large eggs, 1 cup (90g) old-fashioned oats, ½ cup (120g) unsweetened yogurt, 2 teaspoons vanilla extract, ⅓ cup (110g) maple syrup, Zest of 1 lemon
- Transfer the mixture to a large bowl. Add the mashed bananas and melted and slightly cooled butter.6 tablespoons (85g) melted butter
- In a medium bowl, stir together the whole wheat flour, cinnamon, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and whisk gently until almost combined.1 cup + 2 tablespoons (155g) whole wheat flour, 1 teaspoon cinnamon, ¼ teaspoon salt, 1½ teaspoons baking powder, ½ teaspoon baking soda
- Add the grated apple, pecans, and blueberries. Stir everything together by hand until just combined.½ cup roughly chopped pecans, ¾ cup blueberries
- Line a 12-cup muffin pan with paper liners — preferably slightly taller ones, like in the photo in the body of the post (regular liners will work as well, but some muffins may overflow just a little). Lightly spray the liners with baking spray — this step is optional, but the muffins are very moist and may stick a bit.
- Divide the batter evenly between the muffin cups.
- Bake for about 20-25 minutes (I bake mine for 22 minutes), or until a toothpick inserted in the center comes out clean (it can still be slightly sticky).
- Let cool slightly (otherwise the paper liners can stick to the muffins) and enjoy!
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