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–+ servings
Freshly baked healthy breakfast muffins stacked on a wire cooling rack, with one muffin cut in half to show its soft and moist texture with visible blueberries inside.
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Healthy Breakfast Muffins

Prep Time23 minutes
Cook Time22 minutes
Total Time45 minutes
Servings: 12 muffins
Author: Aleksandra

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

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!

Notes

Calories = 1 muffin (1/12 of the recipe). This is only an estimate!

Nutrition

Calories: 205kcal