Breakfast has quickly become my favorite meal of the day! Between my 3 ingredient protein pancakes, gluten-free bagel bites, and now these healthy breakfast muffins – I now have so many delicious breakfast options to choose from. Over are the days where all I’d eat were boring scrambled eggs, or a bland bowl of cereal! These healthy breakfast muffins are perfectly sweet, totally satisfying, and the perfect fuel to get me through busy mornings. OH, and they’re great for meal prep too!
Why You’ll Love These Healthy Breakfast Muffins
These breakfast muffins are a game-changer for busy mornings. Made in just one bowl with wholesome ingredients, they’re moist, fluffy, and naturally sweetened. Whether you choose Greek yogurt, mashed banana, or applesauce, each variation offers a light and fluffy texture. Plus, they’re gluten-free and customizable with your favorite fruit or mix-ins!
What Makes These Muffins Healthy
- Whole Grains: Oat flour and rolled oats provide fiber and energy to keep you fueled all morning long!
- Natural Sweeteners: Maple syrup adds sweetness without refined sugars.
- Healthy Fats: Olive oil contributes heart-healthy monounsaturated fats (& makes these seed oil-free!).
- Protein-Rich: Greek yogurt and eggs boost the protein content, keeping you feeling full longer.
Frequently Asked Questions
Can I make these egg-free?
Yes! Substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use a store-bought egg replacer.
How do I store these healthy breakfast muffins?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well for up to 3 months.
What can I use instead of Greek yogurt?
You can use mashed banana or unsweetened applesauce as a 1:1 substitute for Greek yogurt. This not only changes the flavor profile but also caters to different dietary needs!
Can I use all-purpose flour?
Absolutely. While oat flour keeps them gluten-free, all-purpose flour can be used if gluten isn’t a concern.
Sam’s Recipe Tips
- Customize Your Mix-Ins: Feel free to fold in nuts, seeds, or different fruits to suit your taste.
- Don’t Overmix: Mix until just combined to keep the muffins tender.
- Use an Ice Cream Scoop: For evenly sized muffins, use a scoop to portion the batter.
- Check for Doneness: Insert a toothpick into the center; if it comes out clean, they’re ready.
Healthy Oat Breakfast Muffins (3 ways!)
Equipment
- 1 large bowl
- 1 muffin pan
Ingredients
- 1 cup Greek yogurt or 1 cup mashed banana, or 1 cup applesauce
- 1/2 cup milk
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh or frozen fruit I used blueberries, strawberries, and chocolate chips
Instructions
- Preheat oven to 375° Fahrenheit and line a muffin tin with muffin liners.
- In a large bowl, mix together the Greek yogurt, milk, olive oil, maple syrup, eggs, and vanilla extract.
- Add in the oat flour, rolled oats, baking powder, and baking soda and mix until fully combined and the batter is smooth.
- Fold in any fruit or chocolate chips you're using until it’s evenly distributed throughout the batter.
- Then, scoop ¼ cup of batter into each muffin liner and bake muffins for 20-25 minutes, or until a toothpick inserted down the center of a muffin comes out clean. Remove the muffins from the oven and let them cool before serving or storing.
