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These healthy breakfast muffins are made in just one bowl and have many flavor options. They are super moist and fluffy and bake up in under 20 minutes. Don’t just enjoy them for brekky- they are a fabulous snack or wholesome dessert.
★★★★★ REVIEW
“These breakfast muffins are part of my family’s weekly meal prep. We love them for easy weekday breakfasts (with a slather of peanut butter) or with some milk. They are great in lunchboxes too. “ – Ruby
Table of Contents
Muffins are typically enjoyed as a wholesome treat or dessert, but my breakfast muffins are designed to kickstart your mornings.
These muffins are moist and fluffy with a Gorgeous tender crumb. Each of them is packed with fiber, protein, and whole grains, and they keep you satisfied all morning until lunch! They are made in one bowl; no fancy kitchen gadgets or mixers are needed. My family loves how customizable they are, and I’ve included tons of options to try. Bonus? They bake up in under 20 minutes.
Craving more Dessert for breakfast? Try my protein pop tarts, breakfast cake, protein cinnamon rolls, and baked oats.
Key Ingredients
- White whole wheat flour. A healthier alternative to white flour, white whole wheat flour looks exactly like white flour but has added fiber and whole grains. Of course, standard white flour works.
- Sugar substitute. Any baking sugar substitute, including allulose or monk fruit sweetener, can be used. I have tried liquid sweeteners like maple syrup and honey successfully.
- Baking powder. Gives the muffins a gorgeous rise and fluffiness.
- Salt. Just a pinch to balance out the sweet ingredients.
- Greek yogurt. Nonfat plain yogurt cuts down on the oil needed while keeping the muffins perfectly moist in the middle. I like using Greek yogurt for the added protein too.
- Almond milk. My preferred milk, but any will work.
- Olive oil. A neutral flavored oil. I sometimes use refined coconut oil.
- Eggs. room temperature, please.
- Vanilla extract. A must for any good muffin recipe.
- Mix-ins of choice. Berries, nuts, chocolate chips, bananas, cranberries, raisins, etc. I’ve included many of my family’s tried and true favorites.
How to make healthy breakfast muffins
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix. Start by adding the dry ingredients into a mixing bowl.
Step 2- Make the batter. Whisk through the wet ingredients until a smooth batter remains.
Step 3- Add mix-ins. Add your preferred mix-ins of choice.
Step 4 – Bake. Distribute the muffin batter evenly amongst a 12-count muffin tin. Bake for 17-18 minutes or until golden.
Arman’s recipe tips
- Do not over-mix. This is the #1 reason for gummy, rubbery, or dry muffins. You want to mix the muffin batter until the flour is just folded in (see the photos above). Remember, you’ll mix the batter again when adding the mix-ins.
- Avoid overbaking. Remove the muffins from the oven once a toothpick comes out mostly clean. The muffins will continue to bake as the cool down.
- Fold in the mix-ins. Only add the mix-ins at the end to ensure they are evenly distributed into the muffin batter.
Recipe Variations
- Make it vegan. Replace the eggs with an egg replacer (like Bob’s Red Mill) or flax eggs. Use coconut yogurt or soy yogurt instead of Greek yogurt.
- Make it gluten-free. Use a gluten-free flour blend that contains added xanthan gum.
- Substitute the yogurt. Sour cream or a non-dairy yogurt can be used.
- Skip the sugar. Use a sugar free substitute, like a brown sugar substitute.
- Change up the mix-ins. Use your favorite fruit, nuts, seeds, etc.
Storage instructions
To store: Leftover muffins can be kept at room temperature in an airtight container for up to five days. If you’d like them to keep longer, store them in the refrigerator for up to one week.
To freeze: Place the cooled muffins in a ziplock and store them in the freezer for up to six months.
Frequently asked questions
Yes, you can. I tested these with almond flour, which was the best texture and flavor. Oat flour will also work, but you must add two tablespoons of milk to the batter.
If your muffins are dry, you’ve overmixed the batter. Remember, you want the mixture to be ‘just’ combined- this means that the flour is just mixed in, not a silky smooth batter.
More healthy muffins to try
If you tried this Healthy Breakfast Muffins recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Healthy Breakfast Muffins
Video
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/2 cup Sugar I use allulose, see notes
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened almond milk or any milk of choice
- 1/2 cup Greek yogurt plain non-fat
- 1/4 cup olive oil or refined coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375F/190C. Line a 12-count muffin tin with muffin liners.
- In a large mixing bowl, whisk the flour, sugar substitute, baking powder, and salt. Add the milk, Greek yogurt, olive oil, eggs, and vanilla, and mix together until a smooth batter remains.
- Divide the batter into four bowls. Add the different flavor mix-ins to each one.
- Distribute the muffin batter evenly amongst the muffin liners and bake for 17-20 minutes, or until a skewer comes out mostly clean.
- Remove the muffins from the oven and let them cool in the muffin tin for ten minutes, before carefully transferring to a wire rack to cool completely.
Notes
- Blueberry banana- Add one large banana and half a cup of blueberries.
- Chocolate walnut– Add one cup of chocolate (chopped) and 1/4 cup of walnuts.
- Chocolate chip– Fold through one cup of chocolate chips.
- Raspberry– Fold through one cup of fresh or frozen raspberries.
- Mixed berry– Add one cup of your favorite berries, including blueberries, raspberries, and strawberries.
- Apple cinnamon– Add one large apple, chopped, and 2 teaspoons cinnamon.
- Peanut butter– Replace half the olive oil with 1/2 cup of peanut butter.
- Dark chocolate raspberry– Fold through 1/2 cup of raspberries and 1/2 cup of dark chocolate chips.
- Lemon poppy seed– Add 1 tablespoon of lemon juice and 1/4 cup of poppy seeds.
- Double chocolate– Fold through 1/4 cup of cocoa powder and add one cup of chocolate chips.
Nutrition
Originally published January 2022, updated and republished April 2025
My 12 year old son made these with mini chocolate chips and our whole family just loved them. He used half white and half whole wheat flour. I think I prefer them more than I would with all white flour. Delicious! This is going to be a regular recipe for us. Thank you!
Fun recipe. Love the different options for making them flavorful.
We make these on repeat- kids love to customize their own batch, and it’s defintely a crowd pleaser.
Thanks for sharing!
Hi. I want to try your healthy muffins but make 12 of each. The fruit ingredients that you suggests – are they for 3 muffins or for 12 muffins?
If I have to triple the amount of fruit, does this affect the baking time?
Thanks.
For all 12 muffins 🙂
These turned out great! Thanks for sharing. I’m going to prep them so i can get out the door quicker in the mornings 🙂
Have you published a recipe book of all your recipes? Love everything!
Soon!!
Could you add protein powder to this recipe without messing up the consistency ?
I haven’t tried but you could experiment and see- maybe even reduce the flour by a little bit.