Healthy Breakfast Muffins: Recipe + Add-Ons!

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We all know breakfast is the most important meal of the day, right? A year or so ago, i began trying to steer our cold cereal-loving family toward healthier, cheaper, more filling breakfasts with some better meal ideas. We have a fairly steady oatmeal habit with cereal or waffles once or twice a week now, so I decided to try to add some variety.  Enter healthy breakfast muffins! 

Healthy Breakfast Muffins - These are PERFECT for a healthy flourless breakfast muffin you can add different options to! A great versatile recipe.

Are you ready to try these healthy breakfast muffins? 

You’ll love my favorite quick and healthy breakfast muffin recipe! These are different because they are flourless muffins. I blend the oatmeal in my blender and mix the recipe by hand or with my mixer. You can also try putting the ingredients in the blender with the finished oat flour, but I like a less fully mixed batch for texture.

I also love using my silicone regular muffin pan or mini muffin pan. Just spray them with cooking oil, place them on a cookie sheet, and spoon/pour in the batter! They pop out easier and are simple to clean. 

Take a look at the recipe!

5.0 from 2 reviews
Healthy Breakfast Muffins: Basic Recipe + Varieties!
Prep time: 
Cook time: 
Total time: 
  • 2¾ cups old fashioned oats (divided)
  • 1 cup plain greek yogurt
  • 2 eggs
  • ½ cup honey
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp ground flax seed
  • 1½ tsp vanilla
  • ½ tsp cinnamon
  • 2 ripe bananas
  1. Blend 2½ cups of the dry oatmeal for 8-10 seconds.
  2. Combine in a bowl with the other ¼ cup oats and remaining ingredients and stir until just mixed.
  3. Spoon into regular or mini muffin tins (lined and/or greased).
  4. Cook at 400 degrees for 20 minutes or until a toothpick comes out clean.

These muffins are great by themselves, but you can change them up with these optional add-ons:

  • Fruit (Cranberries, blueberries, etc.)
  • Nuts (almonds, pecans, walnuts, etc.)
  • Mini chocolate chips or 1-2 tbsp chocolate powder

These muffins are a perfect basic recipe that you can adjust to fit your family’s tastes. Plus, they FREEZE WELL! That’s kind of a big deal, mamas. I often bake up a double or triple batch, using different add-ons, and end up with a nice set of frozen muffins ready to de-thaw the night before a busy morning!

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This Post Has 13 Comments

  1. Hi, Thanks for the recipe. I can’t wait to try it. This part was confusing to me. Can you please explain? “Combine in a bowl with the other ¼ cup oats and remaining ingredients and stir until just mixed.”
    What is the other 1/4 cup of oats? Thank you!

    1. Hi Narita! So, the ingredients calls for 2 3/4 cup oats. You grind up 2 1/2 cups of the oats for the batter and then add the remaining 1/4 cup whole along with all the other ingredients to mix it. Does that clarify it?

  2. What if your kid doesn’t like bananas? Would you add some more liquid to make up for the missing bananas?

    1. I have used pears, apricots, plums, and other soft fruit with good success! Especially pears. 🙂 You could also try 1/2 cup applesauce per banana.

  3. Oooh, yum! I need to try these. I have a whole collection of healthy breakfast muffin recipes. They’re one of our favorite grab-and-go breakfasts.

  4. These look so yummy! And, with some gluten-free oats, my kiddo can eat them! I can’t wait to give them a try.

    1. That’s a great point!

  5. This sounds delicious! My kids will be making these tomorrow. Two of them are all about cooking and of course, I’m excited with providing them healthy recipe. They are going to have so much fun with this.

    1. They really are good! Hope you enjoy them 🙂

  6. How much does it make? And anything you would sub the Greek yogurt for?

  7. What does “bland oatmeal for 8-10” mean?? I’m trying to make these but no clue what that means was it a typo?

    1. Sorry! Should read “Blend 2 1/2 cups of the dry oatmeal for 8-10 seconds.” Fixed it!

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