Healthy Breakfast Muffins (One Easy Batter, 6 Flavors)

I always have a batch of breakfast muffins in my freezer. They are my answer to busy school mornings, quick snacks and those days when I need breakfast in the car. These muffins are soft, moist and lightly sweet, made with oats, Greek yogurt and banana, so they actually keep you full instead of tasting like cake. The best part is that one simple batter turns into six different flavors, so nobody gets bored.

Quick answer: To make breakfast muffins, mash 2 ripe bananas and whisk them with 2 eggs, ¾ cup (180g) of Greek yogurt, ⅓ cup (80 ml) of oil, ⅓ cup (80 ml) of maple syrup and 1 tsp of vanilla. Stir in 1½ cups (135g) of rolled oats, 1 cup (125g) of flour, 1 tsp of baking powder, ½ tsp of baking soda, cinnamon and salt. Fold in blueberries or chocolate chips, fill a 12 cup muffin tin and bake at 375°F (190°C) for 18 to 22 minutes.

The recipe makes 12 muffins, and they freeze beautifully for up to 3 months.

Why You Will Love These Breakfast Muffins

• They are actually filling. Oats, eggs and Greek yogurt give them fiber and protein, so they hold you over until lunch.
• They are lightly sweet. Ripe banana and a little maple syrup do most of the work. No pile of sugar needed.
• One bowl, no mixer. Stir everything together with a spoon or whisk.
• One batter, many flavors. Blueberry, chocolate chip, apple cinnamon and more, all from the same base.
• Perfect for meal prep. Bake on Sunday and you have breakfast for the week, or freeze them for later.

Ingredients

This makes 12 regular muffins.

Wet ingredients

• 2 medium very ripe bananas, mashed (about ¾ cup / 180g)
• 2 large eggs, at room temperature
• ¾ cup (180g) plain or vanilla Greek yogurt
• ⅓ cup (80 ml) melted coconut oil, melted butter or a mild oil
• ⅓ cup (80 ml) maple syrup or honey
• 1 tsp vanilla extract

Dry ingredients

• 1½ cups (135g) rolled oats
• 1 cup (125g) all purpose flour (plain flour) or white whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda (bicarbonate of soda)
• 1 tsp ground cinnamon
• ¼ tsp salt

Mix ins (choose one)

• 1 cup (150g) fresh or frozen blueberries, or
• ¾ cup (130g) chocolate chips, or
• One of the flavor ideas below

A few notes on the ingredients

Bananas: The riper the better. Brown spotted bananas are sweeter and make the muffins moist. If you have extra brown bananas, my banana bread recipe is another great way to use them up.

Oats: Old fashioned rolled oats give a hearty, slightly chewy texture. For a softer muffin, pulse the oats in a blender for a few seconds first. Quick oats work too.

Greek yogurt: It keeps the muffins moist and adds protein. Sour cream or regular plain yogurt also work.

Flour: All purpose flour gives the lightest muffin. White whole wheat flour adds fiber without making them heavy. You can also use oat flour for a gluten free version, as long as your oats are certified gluten free.

How to Make Breakfast Muffins (Step by Step)

Heat the oven. Heat your oven to 375°F (190°C). Line a 12 cup muffin tin with paper liners or grease it well.

Mix the wet ingredients. In a large bowl, mash the bananas until mostly smooth. Whisk in the eggs, yogurt, oil, maple syrup and vanilla until combined.

Add the dry ingredients. Add the oats, flour, baking powder, baking soda, cinnamon and salt right on top. Stir gently with a spatula just until you cannot see dry flour.

Rest the batter. Let it sit for 10 minutes. The oats soak up some liquid, which makes the muffins softer and helps them dome.

Fold in the mix ins. Gently fold in your blueberries, chocolate chips or other flavor. If using frozen berries, add them straight from the freezer and do not thaw.

Fill the tin. Divide the batter between the 12 cups. They will be quite full, which gives you nice tall tops. Sprinkle a few oats or extra berries on top if you like.

Bake. Bake for 18 to 22 minutes, until golden and a toothpick in the center comes out clean.

Cool. Leave them in the tin for 5 minutes, then move them to a wire rack to cool completely.

6 Easy Breakfast Muffin Flavors

Use the base batter above and swap the mix ins for any of these:

• Blueberry lemon. 1 cup (150g) blueberries plus the zest of 1 lemon. My most requested flavor.
• Chocolate chip banana. ¾ cup (130g) chocolate chips. Kids go wild for these.
• Apple cinnamon. 1 cup (125g) finely diced apple, an extra ½ tsp cinnamon and a pinch of nutmeg. Top with a sprinkle of oats and brown sugar.
• Carrot cake. 1 cup (100g) finely grated carrot, ¼ cup (30g) chopped walnuts and ¼ cup (35g) raisins, plus ½ tsp ground ginger.
• Peanut butter and jelly. Swirl 1 tsp peanut butter and ½ tsp jam into the top of each filled muffin cup before baking.
• Pumpkin spice. Swap the bananas for ¾ cup (180g) pumpkin purée and add 1½ tsp pumpkin pie spice.

Savory Breakfast Muffins

If you prefer savory in the morning, try this quick version instead of the sweet batter. Whisk 2 eggs, 1 cup (240 ml) milk and ⅓ cup (80 ml) oil. Stir in 2 cups (250g) flour, 1 tbsp baking powder, ½ tsp salt, 1 cup (115g) shredded cheddar, ½ cup (75g) chopped cooked bacon or ham and 2 sliced green onions. Bake at 375°F (190°C) for 20 to 22 minutes. They are great warm with butter.

My Tips for Perfect Breakfast Muffins

• Do not overmix. Stir just until combined. Overmixed batter makes tough, chewy muffins with tunnels.
• Let the batter rest. Those 10 minutes really do make the muffins softer and taller.
• Fill the cups high. Full cups bake into proper bakery style domes.
• Toss berries in flour. A spoon of flour stops blueberries from sinking to the bottom.
• Check early. Ovens vary, so start checking at 17 minutes.

Common Mistakes

• Using unripe bananas. They are less sweet and less moist, so the muffins taste flat.
• Measuring flour by scooping. Spoon flour into the cup and level it off. Packed flour makes dry muffins.
• Cold eggs and yogurt. Cold ingredients can make melted coconut oil clump. Use room temperature ingredients.
• Leaving them in the tin too long. Steam makes the bottoms soggy. Move them to a rack after 5 minutes.

How to Store and Freeze?

Counter: Keep in an airtight container lined with a paper towel for up to 2 days.

Fridge: Up to 5 days. Warm for 15 seconds before eating for that fresh baked feel.

Freezer: Freeze cooled muffins in a freezer bag for up to 3 months. Take one out the night before, or microwave from frozen for 30 to 45 seconds.

What to Serve With Breakfast Muffins?

• A boiled egg or a cup of Greek yogurt for extra protein
• Fresh fruit or a smoothie
• A creamy matcha latte or a hot cup of coffee
• A smear of peanut butter or almond butter on a warm muffin

Breakfast Muffin FAQs

Are breakfast muffins healthy?

These are a healthier choice than most bakery muffins because they use oats, Greek yogurt, banana and only a little maple syrup. Each muffin has roughly 180 to 220 calories depending on your mix ins.

Can I make breakfast muffins without eggs?

Yes. Replace each egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes).

Can I use all oats and no flour?

Yes. Blend 2¾ cups (250g) of rolled oats into flour and use that for both the oats and flour. The muffins will be a bit denser.

Why are my muffins dense?

The usual causes are overmixing, too much flour, or old baking powder. Measure carefully and stir just until combined.

Can I reduce the sugar?

Yes. Use very ripe bananas and cut the maple syrup to 2 tablespoons. The muffins will be a little less sweet but still tasty.

How do I make mini muffins?

Use a mini muffin tin and bake for 10 to 12 minutes. This recipe makes about 36 mini muffins, which are perfect for toddlers.

Final Thoughts

Once you have this one batter in your back pocket, breakfast gets so much easier. Bake a batch of blueberry muffins this week, freeze half, and try a new flavor next time. Your busy mornings will thank you.