Description
Healthy breakfast muffins are nutritious, easy to make, and customizable with fruits, nuts, and spices. Perfect for busy mornings and snacks.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1 cup unsweetened applesauce
- 1/2 cup milk of choice (dairy or non-dairy)
- 1 cup mix-ins (blueberries, walnuts, or chocolate chips)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk honey or maple syrup, eggs, applesauce, and milk until combined.
- Pour wet ingredients into dry ingredients and gently stir until just combined.
- Fold in mix-ins of choice.
- Distribute batter evenly into muffin cups, filling about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool muffins in pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Do not overmix batter to avoid dense muffins.
- Use fresh baking powder and soda for proper rise.
- Use room temperature ingredients for best mixing.
- Store muffins in airtight container at room temperature up to 3 days or refrigerate up to 1 week.
- Freeze muffins individually wrapped for up to 3 months.
- Reheat muffins in microwave for 30 seconds or in oven at 350°F for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160-180 kcal
- Sugar: 10-12 g
- Sodium: 150 mg
- Fat: 4-6 g
- Saturated Fat: 1-1.5 g
- Unsaturated Fat: 3-4 g
- Trans Fat: 0 g
- Carbohydrates: 25-28 g
- Fiber: 3-4 g
- Protein: 4-5 g
- Cholesterol: 35-45 mg
Keywords: healthy breakfast muffins, nutritious muffins, whole wheat muffins, easy healthy muffins, customizable breakfast muffins