Healthy Breakfast Muffins

These healthy breakfast muffins are not only easy, they are absolutely delicious. The other day I was craving muffins so I threw a few ingredients in a bowl and was left with this incredible treat. I had to film them right away and get them out into the world because they are perfect for breakfast or an afternoon snack. These muffins are so versatile and only have a few ingredients that you probably have on hand. You can add any fillings you like such as nuts, berries, or chocolate chips. Feel free to experiment and make these to taste. I personally love enjoying them with some salted butter and honey while they are warm but you can absolutely top them off with extra nut or seed butter or even jam. Feel free to double or triple the recipe as this recipe makes 4 medium sized muffins.

Healthy breakfast muffins by the modern nonna healthy breakfast muffins

Healthy Breakfast Muffins

Themodernnonnathemodernnonna
These healthy breakfast muffins are not only easy, they are absolutely delicious. These muffins are so versatile and only have a few ingredients that you probably have on hand. Feel free to double or triple the recipe as this recipe makes 4 medium sized muffins.
4.59 from 17 votes
Prep Time 5 mins
Cook Time 22 mins
Servings 2

Ingredients
  

  • 1 large mashed banana
  • cup natural peanut butter
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • ¾ cup rolled oats I used quick cooking
  • ½ teaspoon baking powder

Instructions
 

  • Pre-heat the oven to 375F. Mash one ripe banana, add the egg, natural peanut butter and pure vanilla extract. Give it a stir and add the rolled oats and baking powder.
  • Stir again and pour into a muffin tin lined with parchment paper. I get 4 medium muffins out of this recipe so feel free to double or triple it.
  • Bake for 22-25 minutes or until light and golden.
  • Enjoy with salted butter or anything you like.

Notes

If you are allergic to nuts please use a seed butter instead. I used quick cooking rolled oats as the texture is best but you can use any you have on hand.
Use gluten-free rolled oats if you are sensitive to gluten. If you cannot tolerate bananas you are more than welcome to use apple sauce instead. I have not tried this recipe without egg but it should totally work.
The riper the banana, the sweeter the muffins will be. If you use a small banana you may need to use 1/2 cup of rolled oats instead so please adjust. You can store these on the counter but they don’t last me for more than a day.
I love them with salted butter when they are hot out of the oven but you can also enjoy them with some more nut butter and jam. If you want a sweet chocolate breakfast muffin feel free to add mini chocolate chips to the batter before you bake them.
Tried this recipe?Let us know how it was!

If you love one of my recipes, please leave a review. It would mean so much to me if you did. Thank you for being here and bringing me into your kitchen.

54 Responses

    1. Definitely on our end, we are working to fix that right now but please take a look at the ingredients on the Instagram reel I just posted love in the meantime ❤️ Thank you for the patience

  1. These are so easy and delicious! I added 1/4t organic pumpkin pie spice and some flax seeds to the batter. My kitchen smells so good. I don’t own a muffin tin, so I poured it out on a small terracotta baking pan. After cooled I sliced it into bars.⭐️⭐️⭐️⭐️

  2. Quite delicious! I thought the bottoms were kind of underdone while the tops were starting to get too brown so it made me wonder if bars might not be a better idea so they’re not quite so thick? In any case salted butter was a crucial element of their deliciousness — eating them warm was Bliss. I will definitely make again!

  3. 4 stars
    Nice alternative to banana bread, I 5x the recipe and spread onto sheet pan. Came out good, easy quick grab and go breakfast.

  4. Muffin tin lined with parchment paper? This is so confusing! Grease or ungreased muffin tins?

  5. 5 stars
    2nd round I added like 1/4 cup mashed berries (didn’t have an egg), and added like 1/4 tbsp of honey and a splash of almond extract too. Loved them with butter!!

    1. 5 stars
      Hi love,
      calories will depend on the brand you use. I would suggest plugging in the ingredients into a calorie counting app such as my fitness pal to get the most accurate results

  6. 5 stars
    I don’t eat much sugar, so these are great! I was worried because there wasn’t any sweetener or salt, but you get that from the bananas and the peanut butter. I tripled the recipe and used very ripe bananas, organic peanut butter from Costco and sprouted rolled oats.

  7. 5 stars
    Is there a nutritional breakdown? (Basically, calories.) These are great!!! I got six muffins using a medium scooper. They were in-between “mini” and smaller (ish).
    Woke to this recipe this morning and it was the perfect morning nosh with coffee. the only thing I did was add salt. Enhanced the flavor.
    Thank you!!!

  8. 5 stars
    These turned out great! I added a tad bit of organic maple syrup to the peanut butter and a handful of blueberries. I think I’ll skip the berries next time and add chopped walnuts Does anyone know the nutritional breakdown?

  9. 5 stars
    Delicious! After reading the other comments and seeing how thick the batter came out, I decided to spread it into a parchment lined 8×8 baking dish. I also added walnuts and white chocolate chips. After baking and cooling, I cut them into bars. My family loves them. I would post a picture but I don’t know how. ‍♀️ Thank you for the recipe.

    1. Hi Victoria, I don’t have the nutritional breakdown as different brands hold different ingredients/ values so I always recommend for everyone to plug in their ingredients into a calorie counting app such as my fitness pal or lose it.

  10. Hi Sneji! I was wondering- do you happen to have the macros for this recipe?

    Absolutely delicious and filling, thank you for your recipe

    1. Hi harmony, I don’t have macros on recipes because different brands hold different caloric values so anything I give on here won’t be accurate. The best way to check macros is the plug all of the ingredients for the brands that you use into an app such as my fitness pal or lose it ❤️

  11. 5 stars
    Just made these…tweaked it a bit. I used blueberries & cream instant oatmeal, added 2 tablespoons Greek yogurt, a small palm of walnuts and 2 teaspoons of honey. No muffin pan so I made them in bar form…AH-MAZING!!!! So moist and not to sweet at all! GREAT RECIPE. Definitely staying in the breakfast rotation!

  12. Just made these, they came out looking great but they are not sweet at all so I think I’ll be adding just a lil sugar next time!

  13. 4 stars
    Thank you for this delicious recipe! I substituted the peanut butter with tahini, added 2 teaspoons of coconut syrup, and a dash of ground cinnamon. I then also topped some with finally chopped Walnuts prior to placing in the oven. I also ate them warm Drizzled with extra tahini.

  14. 5 stars
    These are amazing and feel healthy. They’re not sweet, but thats okay given these are not meant to be a sugar spiked dessert.

  15. Hello! Thanks for the recipe it turned out really yummy!!. I wanted to ask, how do I store it?

  16. the muffins tasted great. Just a warning, do not use typical muffin liners you have in your house. You have to use parchment paper like she instructed. I made these and the muffin liners stuck to the muffin and took half the muffin off with it. disappointed but the nub I was left with to eat was very good. I will try these again another time but use parchment paper cutouts and still will butter them probably.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




On Key

Recent Posts

Easy Apple Cake

If you have been looking for a moist apple cake recipe, you’ve come to the right place. My mom’s easy apple cake is unbelievably delicious.

Read More »
%d bloggers like this: