On-The-Go Breakfast Muffins – The Perfect Grab-and-Go Start to Your Day

Thank you so much for stopping by! I know how hectic mornings can be—whether you’re trying to get kids out the door, make your early meeting, or just carve out a little peace with your coffee before the chaos hits. That’s why I’m so excited to share this incredibly simple and satisfying recipe for On-The-Go Breakfast Muffins.

These muffins are everything: soft, nourishing, portable, and just the right amount of sweet or savory (yes, we’re doing both!). Best of all, this On-The-Go Breakfast Muffins recipe is freezer-friendly, endlessly customizable, and made with real ingredients you can feel good about. Because breakfast should be easy—and delicious.

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Why You’ll Love These On-The-Go Breakfast Muffins

Here’s why these muffins are going to become a regular part of your morning routine:

• Make-ahead & freezer-friendly – Bake once, eat all week.

• Grab-and-go convenience – Perfect for busy mornings, lunchboxes, or snack breaks.

• Customizable – Sweet or savory, loaded with fruit, veggies, or protein—you name it.

• Healthier ingredients – Whole grains, natural sweeteners, and lots of add-in options.

• No fuss, no mess – One bowl, easy cleanup, and no utensils required to eat!

What Do They Taste Like?

It depends on how you make them—and that’s the beauty of it! The sweet version is tender and lightly sweetened, with warm cinnamon and juicy berries or bananas. The savory version? Cheesy, hearty, and packed with flavors like spinach, egg, and herbs. Either way, these muffins are moist, satisfying, and seriously addictive.

Health Benefits

• Wholesome carbs for energy

• Protein-rich options to keep you full

• Packed with fiber from oats, whole wheat flour, fruits, and veggies

• Low in refined sugar with options for natural sweeteners like honey or maple syrup

• Kid-friendly and perfect for picky eaters or fussy mornings

Ingredients

You can choose either Sweet Muffins or Savory Muffins, or make a batch of both!

Sweet Breakfast Muffins:

• 1 cup rolled oats

• 1 cup whole wheat flour

• 1 tsp baking soda

• ½ tsp cinnamon

• ¼ tsp salt

• 1 banana, mashed (or ½ cup applesauce)

• 1 egg

• ¼ cup honey or maple syrup

• ¼ cup milk (dairy or non-dairy)

• ¼ cup coconut oil or melted butter

• ½ tsp vanilla extract

• ½ cup blueberries, diced apples, or chopped nuts

Savory Breakfast Muffins:

• 1 cup whole wheat flour

• ½ cup rolled oats

• 1 tsp baking powder

• ½ tsp garlic powder

• ¼ tsp black pepper

• 2 eggs

• ¼ cup milk

• ¼ cup Greek yogurt or sour cream

• ½ cup shredded cheese (cheddar or feta)

• ½ cup diced cooked vegetables (spinach, bell pepper, zucchini)

• Optional: crumbled cooked bacon or sausage

Tools You’ll Need

• Mixing bowls

• Muffin tin (12-cup)

• Muffin liners or non-stick spray

• Whisk and rubber spatula

• Measuring cups and spoons

Ingredient Swaps & Add-Ins

Want to change things up? Here’s how to keep it fresh:

• Sweeteners: Use mashed dates or maple syrup instead of honey.

• Flour: Swap with oat flour or almond flour (may change texture slightly).

• Dairy-free: Use plant-based milk and coconut oil.

• Gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats.

• Add-ins: Try chia seeds, flax, nuts, or protein powder for a nutritional boost.

• Savory twist: Add a dash of hot sauce, chopped herbs, or sun-dried tomatoes.

How to Make On-The-Go Breakfast Muffins

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line or grease a 12-cup muffin tin.

2. Mix the Dry Ingredients

In a large bowl, whisk together your oats, flour, baking soda (or powder), and spices.

3. Combine the Wet Ingredients

In another bowl, mash the banana or whisk the eggs. Add milk, oil, yogurt, and sweetener. Stir until smooth.

4. Combine and Fold

Pour the wet ingredients into the dry and mix until just combined. Fold in your add-ins (berries, cheese, veggies, etc.).

5. Fill and Bake

Spoon the batter into the muffin tin, filling each cup about ¾ full. Bake for 18–22 minutes, or until a toothpick comes out clean.

6. Cool and Store

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Store in an airtight container or freeze for later.

What to Serve with Breakfast Muffins

These muffins are filling on their own, but if you want a more complete meal, here are a few tasty ideas:

• With Greek yogurt and fruit

• Alongside a hard-boiled egg or smoothie

• With nut butter or cream cheese spread on top

• Paired with coffee or herbal tea for a calm morning moment

• Add to lunchboxes with fruit and cheese cubes

Tips for the Best Breakfast Muffins

• Don’t overmix – Just fold until the batter comes together.

• Use ripe bananas – For natural sweetness and moisture.

• Cool completely before storing to prevent sogginess.

• Freeze for later – Wrap individually and freeze up to 3 months.

• Double the batch – Trust me, they go fast!

Storage Instructions

• Room Temp: Store in an airtight container for up to 3 days.

• Fridge: Store for up to 5 days. Great for meal prep.

• Freezer: Freeze individually wrapped muffins in a zip-top bag for up to 3 months. Thaw overnight or microwave for 30 seconds.

Frequently Asked Questions (FAQ)

Can I make these muffins without eggs?
Yes! Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) or applesauce as a binder.

Can I make these muffins gluten-free?
Definitely. Use a gluten-free flour blend and certified gluten-free oats.

Are these muffins good for kids?
Absolutely! They’re soft, not too sweet, and easy to pack into school lunches.

Can I make mini muffins?
Yes! Bake at 350°F for 10–12 minutes. Perfect for toddlers or snack bites.

In Conclusion

These On-The-Go Breakfast Muffins are the real deal. They’re wholesome, endlessly adaptable, and exactly what busy mornings need. Whether you’re fueling up for a workday, packing a lunchbox, or just enjoying a slow weekend brunch, these muffins are here for you.

They’re easy to make, easy to love, and easy to stash in your bag for wherever the day takes you. I hope they bring a little calm (and a lot of yum) to your mornings. 💛

Tried this recipe? I’d love to see your creations! Leave a review, tag me on Pinterest, or snap a photo for the comments!

More Healthy Breakfast Recipes to Try

• [Banana Oat Pancakes (No Refined Sugar)]

• [Egg Muffin Cups with Veggies and Cheese]

• [Peanut Butter Overnight Oats]

• [Zucchini and Carrot Morning Muffins]

Nutritional Note (Per Sweet Muffin – approx.)

• Calories: ~180

• Fat: 7g

• Carbs: 24g

• Sugar: 6g (naturally sweetened)

• Protein: 4g

• Fiber: 3g

On-The-Go Breakfast Muffins – The Cooking Jar

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• Author: iyma hernandes
• Total Time: 30 minutes
• Yield: 12 muffins 1x

Print Recipe

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Description

These On-The-Go Breakfast Muffins are soft, nourishing, and perfect for hectic mornings. Choose sweet or savory versions, made with real ingredients and totally freezer-friendly.

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Ingredients

Scale 1x2x3x

• 1 cup rolled oats
• 1 cup whole wheat flour
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• 1 banana, mashed (or ½ cup applesauce)
• 1 egg
• ¼ cup honey or maple syrup
• ¼ cup milk (dairy or non-dairy)
• ¼ cup coconut oil or melted butter
• ½ tsp vanilla extract
• ½ cup blueberries, diced apples, or chopped nuts
• OR for savory: 1 cup whole wheat flour
• ½ cup rolled oats
• 1 tsp baking powder
• ½ tsp garlic powder
• ¼ tsp black pepper
• 2 eggs
• ¼ cup milk
• ¼ cup Greek yogurt or sour cream
• ½ cup shredded cheese (cheddar or feta)
• ½ cup diced cooked vegetables (spinach, bell pepper, zucchini)
• Optional: crumbled cooked bacon or sausage

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Instructions

1. Preheat your oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
2. In a large bowl, whisk together oats, flour, baking soda or baking powder, and spices.
3. In another bowl, mash banana or whisk eggs. Add milk, oil, yogurt, and sweetener. Stir until smooth.
4. Pour wet ingredients into dry and mix until just combined. Fold in add-ins (berries, cheese, veggies, etc.).
5. Spoon the batter into the muffin tin, filling each cup about ¾ full. Bake for 18–22 minutes, or until a toothpick comes out clean.
6. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Store in an airtight container or freeze.

Notes

Don’t overmix the batter and use ripe bananas for better sweetness. Muffins freeze well for up to 3 months and reheat easily.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 6g
• Sodium: 160mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 30mg

Keywords: breakfast, muffins, healthy, sweet, savory, meal prep, portable