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 belowto see how I make this in my kitchen.
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 remaining ingredients 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
Flavor options included in the post. 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.