Healthy Breakfast Muffins
These Healthy Breakfast Muffins are soft, naturally sweetened, and packed with wholesome ingredients like quick oats, Greek yogurt, and fresh blueberries. Ready in just 35 minutes, they make the perfect make-ahead morning treat for busy weekdays or a beautiful weekend brunch spread. Naturally sweetened with honey and loaded with fiber and protein, every muffin is as nourishing as it is delicious.
Equipment
- 12-cup muffin tin
- Large mixing bowl
- Medium mixing bowl
- Wire cooling rack
- Rubber spatula
Ingredients
- 1 cup quick oats certified gluten-free if needed
- 1 cup whole wheat flour spooned and leveled
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 ripe bananas mashed, about 3/4 cup
- 2 large eggs room temperature
- 0.5 cup plain Greek yogurt full-fat or low-fat
- 3 tablespoons sugar free honey or regular raw honey
- 2 tablespoons coconut oil melted and cooled slightly
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries plus extra for topping
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease generously with coconut oil spray and set aside.
- In a large mixing bowl, whisk together the quick oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined with no clumps.
- In a separate medium bowl, mash the ripe bananas until very smooth. Add the eggs, Greek yogurt, sugar free honey, melted coconut oil, and vanilla extract, then whisk until the mixture is fully blended and uniform.
- Pour the wet ingredient mixture into the bowl of dry ingredients. Using a rubber spatula, stir gently until just combined. Stop mixing as soon as no dry streaks remain. The batter will be thick and slightly lumpy, which is exactly right.
- Toss the blueberries with a small pinch of flour to coat lightly, then fold them into the batter with two or three gentle strokes to prevent the batter from turning blue.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Press a few additional blueberries onto the surface of each muffin for a beautiful finish.
- Bake for 20 to 22 minutes, until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Do not overbake.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire cooling rack. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
For bakery-style domed tops, start baking at 400 degrees F for the first 5 minutes, then reduce to 375 F for the remaining time. Do not overmix the batter once wet and dry ingredients are combined. Frozen blueberries work well and do not need to be thawed first. For a dairy-free version, use coconut yogurt in place of Greek yogurt. These muffins taste even better on day two as the oats absorb moisture and the flavors deepen.