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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together oats, flour, baking soda or baking powder, and spices.
- In another bowl, mash banana or whisk eggs. Add milk, oil, yogurt, and sweetener. Stir until smooth.
- Pour wet ingredients into dry and mix until just combined. Fold in add-ins (berries, cheese, veggies, etc.).
- 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.
- 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