Healthy Breakfast Muffins 10 Flavors

Craving more Dessert for breakfast? Try breakfast cake, protein cinnamon rolls, and baked oats. Muffins are typically designed to be enjoyed as a wholesome treat or dessert, but my breakfast muffins are designed to kickstart your mornings!

Why I love this recipe

Made in just ONE bowl. No fancy kitchen gadgets or mixers are needed. Ready in 20 minutes. Set your timer if you don’t believe me, but these muffins take just 20 minutes, including prep time! Satisfying and filling. Like almond flour blueberry muffins and oatmeal muffins, each of these is packed with fiber, protein, and whole grains. They keep you satisfied all morning until lunch! Easy to customize. From fresh berries to chocolate chips to crushed walnuts- the possibilities are endless, and you can add anything and everything to them.

Ingredients needed

White whole wheat flour– A healthier alternative to white flour, white whole wheat flour looks exactly like white flour but has added fiber and whole grains. Sugar substitute– Any baking sugar substitute can be used, including allulose or monk fruit sweetener. I have tried liquid sweeteners like maple syrup and honey successfully. Of course, coconut sugar and white sugar will work. Baking powder– Gives the muffins a gorgeous rise and fluffiness. Salt– Just a pinch to balance out the sweet ingredients. Greek yogurt– Nonfat plain yogurt cuts down on the oil needed while keeping the muffins perfectly moist in the middle. Almond milk– My preferred milk, but any will work. Olive oil– A neutral flavored oil. Coconut oil can also be used. Eggs– room temperature eggs. Vanilla extract– A must for any good muffin recipe. Mix-ins of choice– Berries, nuts, chocolate chips, bananas, cranberries, raisins, etc.

How to make healthy breakfast muffins

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the batter. Start by adding the dry ingredients into a mixing bowl. Next, whisk through the wet ingredients until a smooth batter remains. Step 2- Add mix-ins. If using multiple mix-ins, divide the batter into 2-4 bowls. Add your preferred mix-ins to each one. Step 3- Bake. Next, distribute the muffin batter evenly amongst a 12-count muffin tin. Bake for 17-20 minutes, or until a toothpick comes out clean.

Arman’s recipe tips and variations

Make it vegan. Replace the eggs with an egg replacer (like Bob’s Red Mill) or flax eggs. Use coconut yogurt or soy yogurt instead of Greek yogurt. Make it gluten free. Use a gluten-free flour blend that contains added xanthan gum. Substitute the yogurt. Sour cream or a non-dairy yogurt can be used. Skip the sugar. Use a sugar free substitute, like a brown sugar substitute. Change up the mix-ins. Use your favorite fruit, nuts, seeds, etc.

Storage instructions

To store: Leftover muffins can be kept at room temperature in an airtight container for up to five days. If you’d like them to keep longer, store them in the refrigerator for up to one week. The beauty of these muffins is just how easy they are to customize. Here are TEN popular flavors to try-

Blueberry banana- Add one large banana and half a cup of blueberries. ,Chocolate walnut– Add one cup of chocolate (chopped) and 1/4 cup of walnuts. Chocolate chip– Fold through one cup of chocolate chips. Raspberry– Fold through one cup of fresh or frozen raspberries. Mixed berry– Add one cup of your favorite berries, including blueberries, raspberries, and strawberries. Apple cinnamon– Add one large apple, chopped, and 2 teaspoons cinnamon. Peanut butter– Replace half the olive oil with 1/2 cup of peanut butter. Dark chocolate raspberry– Fold through 1/2 cup of raspberries and 1/2 cup of dark chocolate chips. Lemon poppy seed– Add 1 tablespoon of lemon juice and 1/4 cup of poppy seeds. Double chocolate– Fold through 1/4 cup of cocoa powder and add one cup of chocolate chips.

To freeze: Place the cooled muffins in a ziplock and store it in the freezer for up to six months.