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–+ servings

Healthy Breakfast Muffins

Fluffy and delicious, packed with nutrients and energy, these muffins are perfect for a quick and nourishing breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 150 kcal

Ingredients
  

Dry Ingredients

  • 1 cup whole wheat flour Adds fiber and nutrients.
  • 1/2 cup oats Can be replaced with more flour if omitted.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup Greek yogurt Substitute with almond yogurt for dairy-free.
  • 1/4 cup honey or maple syrup Choose for sweetness; adjust if using stevia.
  • 2 pieces eggs Use room temperature for best results.

Optional Add-Ins

  • 1/2 cup mixed berries or fruits Optional, to make muffins your own.
  • 1/4 cup nuts or seeds Optional.

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
  • In a mixing bowl, combine dry ingredients: whole wheat flour, oats, baking powder, baking soda, and salt.
  • In another bowl, whisk together Greek yogurt, honey (or maple syrup), and eggs until smooth.

Mixing

  • Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in berries or nuts if using.
  • Use a scoop to divide the batter evenly among the muffin cups, filling each about 2/3 full.

Baking

  • Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick comes out clean.
  • Allow muffins to cool in the tin for a few minutes before transferring to a wire rack.

Notes

Muffins can be stored in an airtight container for up to 5 days or frozen for long-term storage. Reheat in the oven or microwave to maintain texture.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 150mgFiber: 3gSugar: 5g
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