Start your Morning out right
These Healthy Breakfast Muffins are the perfect grab-and-go breakfast.
Loaded with fiber and protein, these muffins will fill you up and give you plenty of energy to carry you through your morning.
And I promise these muffins are not only healthy, they’re super delicious. Win-Win!
Why I LOVE these Healthy Breakfast Muffins
Let me count the ways. There’s all the fiber, protein, vitamins, anti-oxidants, omega 3s…the list goes on.
Mostly I love these Healthy Breakfast Muffins because they taste REALLY good. That they’re packed with loads of nutrition is an added bonus.
BUT (and there is a but), each muffin does contain about 1 ½ teaspoons of added sugar. That sounds like a lot, and it is when you think of all the sugar added to food we eat. But to me, it’s all relative to what I would normally eat for breakfast (oatmeal with blueberries sweetened with maple syrup).
Compare it to your favorite grab-n-go plain bagel with cream cheese. The bagel has just a smidge less sugar than one muffin. But it also has a whole lot less nutritional value. And we won’t even begin talking about the sugar and fat in our favorite cream-filled donuts (a rare but necessary indulgence). This muffin beats them all!
What about all those ingredients?
Yes, I know you’re time crunched and this recipe has a long list of ingredients, but all are easily found at your grocery store. Believe me when I tell you that it’s so worth your time to prepare these Healthy Breakfast Muffins.
And this recipe can easily be doubled, so you can freeze a batch for future breakfasts. That makes all that prep a little more justifiable. And if you pull your food processor out of storage to shred the veggies, prep time flies by.
- These muffins don’t rise much so fill the muffin cups to the top.
- Allow the muffins to cool COMPLETELY before peeling the paper liner. I know it’s hard to wait, but the muffins are super moist and you’ll leave half the muffin behind on the liner if they’re not cool. I store the muffins in a gallon-size Ziploc bag and removing the liner is a breeze the next morning.
- If you want to be extra healthy, try swapping the all-purpose flour with whole wheat flour.
- Do add the ground flax seeds to these muffins. The added benefits of omega 3s, fiber and protein are worth it. Your body will thank you some day.
- I use a combination of pecans and walnuts to get the nutritional benefit of each type of nut.
Other Breakfast Favorites
Healthy Breakfast Muffins
- 2 medium size carrots, shredded
- 1 zucchini, shredded (about 2 cups)
- 2 bananas, mashed
- 1/4 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 2 eggs
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 cup packed light brown sugar
- 3/4 cup rolled oats (not quick-cooking or instant oats)
- 1/4 cup ground flax seeds (optional)
- 1/2 cup plain shredded coconut (not sweetened)
- 1/2 cup chopped pecans or walnuts (or a mixture of both)
- 1/2 cup dried cranberries (or dried fruit of choice)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- PREHEAT oven to 375 degrees.
- LINE 12 muffin cups with paper liners.
- In a large mixing bowl, COMBINE the carrots, zucchini, banana, oil, yogurt, and eggs. MIX until completely combined.
- In a another large bowl, WHISK together the flour and baking soda.
- ADD the brown sugar, oats, flax seeds, coconut, nuts, cranberries, cinnamon, ginger, nutmeg and salt to flour mixture. MIX until all the ingredients are coated in flour mixture.
- STIR the wet ingredients into flour mixture until just combined.
- FILL the prepared muffin cups to the top. (Muffins don't rise much)
- BAKE muffins until a toothpick inserted in the center of a muffin comes out clean, about 17 to 22 minutes.
- Let muffins COMPLETELY cool before removing the paper liner.