Good-for-You Breakfast Muffins
Wholesome, soft, and just the right amount of sweet—these good-for-you breakfast muffins are loaded with oats, fruit, and feel-good flavor.
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 eggs
- ½ cup unsweetened applesauce or mashed banana
- ⅓ cup maple syrup or honey
- ½ cup plain Greek yogurt
- ½ cup milk of choice
- 1 teaspoon vanilla extract
- ½ cup dried cranberries or raisins
- ¼ cup chopped walnuts or pecans
- Optional: extra oats or fruit for topping
Instructions
- Preheat the oven: Set it to 350°F and line a 12-cup muffin pan with paper liners or lightly grease each cup.
- Mix the dry ingredients: In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet ingredients: In a separate bowl, beat the eggs, then add the applesauce (or banana), maple syrup, yogurt, milk, and vanilla. Stir until well blended.
- Mix the batter: Pour the wet mixture into the dry ingredients and stir just until everything is combined. Don’t overmix.
- Fold in the extras: Gently stir in the dried fruit and nuts. Let the batter rest for 5–10 minutes to thicken slightly.
- Fill the muffin tin: Divide the batter evenly among the 12 muffin cups. Top with extra oats, dried fruit, or nuts if desired.
- Bake the muffins: Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with a few moist crumbs.
- Cool and enjoy: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or store for later.