Healthy Breakfast Muffins
Wholesome and easy-to-make breakfast muffins that combine nutrition and flavor, perfect for busy mornings.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1/2 cup honey or maple syrup Choose based on your sweetness preference.
- 1/2 cup unsweetened applesauce
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup vegetable oil
- 2 whole eggs Can be substituted with flax eggs for a vegan option.
Optional Add-ins
- 1/2 cup chopped nuts or dried fruits Optional for added texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In another bowl, whisk together the honey (or maple syrup), applesauce, milk, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. If you like, fold in nuts or dried fruits at this point.
- Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
These muffins can be enjoyed plain or with a smear of almond butter or dollop of yogurt. For creative twists, try adding shredded carrots or chocolate chips.