Breakfast Hearty Muffins
Start your day with breakfast hearty muffins! Try these easy, healthy, and delicious muffin recipes for a perfect grab-and-go breakfast.
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
Ingredients
Dry Ingredients
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- 2 large eggs
- ½ cup Greek yogurt
- ⅓ cup honey or maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ½ cup mashed banana or unsweetened applesauce
Mix-ins (Optional)
- ½ cup chopped nuts (almonds, walnuts, or pecans)
- ½ cup fresh or dried fruit (blueberries, raisins, or cranberries)
- ¼ cup dark chocolate chips for a touch of sweetness
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with oil.
- In a large bowl, whisk together the whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk the eggs, Greek yogurt, honey (or maple syrup), melted coconut oil, vanilla extract, and mashed banana.
- Gradually add the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.
- Gently fold in your choice of nuts, fruit, or chocolate chips.
- Scoop the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later!
Notes
These muffins can be customized with different mix-ins. Store them at room temperature for 2-3 days, refrigerate for up to a week, or freeze for up to 3 months.