Healthy Breakfast Muffins

These healthy breakfast muffins are made in just one bowl and come with tons of flavor options! No white flour and no butter needed, they take just 20 minutes to make. Watch the video below to see how I make this in my kitchen.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings muffins

Calories 139kcal

Author Arman Liew

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.

Video

Notes

Sweetener- I like to use allulose, which has zero calories and zero sugar, but dissolves like white sugar. Monk fruit sweetener or Splenda will also work.

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 it in the freezer for up to six months.

Flavor variations

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