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Healthy Breakfast Muffins


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4.93 from 13 votes
Cook Time : 20 mins
Total Time : 49 mins
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Last Updated on December 30, 2022 by Corinne Schmitt

These Healthy Breakfast Muffins are not only delicious and easy to make, but also incredibly nutritious. If you are looking for a great way to start off your day, then this is the recipe for you. 

If you love healthy breakfast muffin recipes like these Healthy Chocolate Chip Muffins then this is the recipe for you. They are a great way to start off your day with a healthy breakfast when you need something on the go.

Healthy Breakfast Muffins with a bowl of chia seeds on the side.

Healthy Mini Banana Muffins

I love using bananas in breakfast recipes because bananas are filled with nutrients such as potassium, Vitamin B6 and Vitamin C. They are also a great source of dietary fiber which helps keep you full throughout the day. 

Why I Love This Recipe

Give your mornings a nutritious makeover with these healthy muffins! Delicious and easy to whip up, they’re the perfect way to fuel each day.

  • Easy to make
  • Perfect for picky eaters
  • Fills the house with a delicious aroma

If you love muffin recipes, then you may also enjoy these air fryer chocolate chip muffins.

Ingredients

You only need a few simple ingredients to help you make these healthy muffins. All of these ingredients are easy to find at your local grocery store, you will be glad that you made the trip after your first bite of this tasty treat. 

  • dates – I like to use medjool dates as they are naturally sweet, but you can use any type of dates that you have on hand. 
  • whole wheat flour –  Use whole wheat flour for a healthier option. Any brand that you have on hand will work. 
  • chia seeds – Chia seeds add a boost of fiber and are a great source of protein to this easy recipe. 

Substitutions

Flour: If you don’t have whole wheat flour, you can use all purpose flour instead. 

Milk: I used almond milk for this mufifn recipe, but you can use coconut milk, oat milk or even dairy milk for this recipe. 

Variations / Options / Add-Ins

You can add your favorite mix-ins to these muffins, such as chocolate chips, walnuts, dried fruit or nuts. Feel free to get creative and make them your own! 

Coconut – If you are not a fan of coconut, you can leave it out of these muffins. 

Chocolate Chips – Fold 1/2 cup of chocolate chips into the batter for a chocolate touch. 

Nuts: You can also add your favorite chopped nuts, like walnuts or pecans into the batter. 

Equipment Needed / Helpful Tools

You only need a few kitchen tools to help you make this delicious and easy breakfast recipe. 

  • cupcake pan or muffin pan – I like to use a 12 count pan, but a 6 count will also work. 
  • silicone muffin liners – I always use silicone liners, but paper liners will also work. 
  • blender – I like to use a high powered blender like a Ninja or Vitamix, but, any blender will work. 

How to Make Healthy Breakfast Muffins 

Making these breakfast muffins is so simple. Just follow the instructions below and you will have an easy breakfast that the whole family will enjoy in no time at all. 

Step 1: Preheat the oven and soak the dates

Preheat the oven to 350 degrees. If you haven’t already, soak the dates in warm water for twenty minutes, reserving two tablespoons of the water.

Step 2: Blend the dates 

In a blender, blend the dates and the water until a chunky paste forms.

Blended dates in a blender.

Step 3: Add the banana and nectarine

Add in the banana and nectarine and blend until mostly combined, leaving a few chunks.

Banana and nectarine are added to the dates mixture.

Step 4: Melt the coconut oil

Melt the coconut oil in the microwave.

Step 5: Whisk together the dry ingredients

In a large bowl, mix together the flour, almond meal, baking powder, baking soda and chia seeds.

Flour, almond meal, baking powder and chia seeds in a large bowl.

Step 6: Add the wet ingredients

Pour in the almond milk and coconut oil and mix.

Almond milk and coconut oil are being poured into the muffin mixture.

Step 7: Add the fruit 

Add in the fruit mixture from the blender and mix until everything is coated. Finally, fold in the shredded coconut.

The fruit mixture and shredded coconut are added to the muffin mixture.

Step 8: Fill the muffin tin

Line a muffin tin with silicone cups and use an ice cream scoop to portion out the batter. Then, using a fork, press down slightly into the mold.

Using an ice cream scoop, the batter is being put in silicone cups in the muffin tin.

Step 9: Bake the muffins

Bake for twelve minutes, rotate the pan and bake another eight minutes.

Step 10: Remove from the oven and cool before enjoying

Remove from the oven. Cool on a wire rack until they are cool enough to enjoy.

Healthy Breakfast Muffins with a bowl of chia seeds on the side.

Serving Suggestions

I like to serve these breakfast muffins with a low-carb side like these Bacon and Egg Muffins or these Air Fryer Egg Cups.

Healthy Breakfast Muffins with a bowl of chia seeds on the side.

Pro Tips

Here are a  few tips for making the best breakfast muffins:

  • Make sure to soak the dates before blending, as this will make them easier to blend. 
  • If you are using paper liners, spray them with non-stick cooking spray so that your muffins don’t stick. 
  • Make sure that you melt the coconut oil, so that it mixes well into these easy muffins. 
  • You could also add cinnamon, salt, blueberries or vanilla extract to add more flavor to increase the taste of the these muffins. 
  • I like to whip up a batch of these muffins to freeze so that I always have some on hand. 
  • If you don’t have coconut oil on hand, you can use melted butter, or olive oil instead. 
  • To add a little more sweetness, you can add a squeeze of maple syrup or honey to these muffins.

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.

How to store

These muffins can be stored at room temperature in an airtight container for up to three days.

How to freeze?

If you want to freeze these muffins, once they are cooled completely add them to a freezer-safe bag or container and freeze for up to three months.

How to thaw frozen muffins?

If you need to thaw these muffins, remove them from the freezer and place them on the counter for a couple hours until they reach room temperature.  

More Muffins Recipes

If you like muffins, give these recipes a try:

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Healthy Breakfast Muffins

Corinne Schmitt
These Healthy Breakfast Muffins are hearty, filling and even the kids will love them.
4.93 from 13 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 49 mins
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 128 kcal

Equipment

  • muffin pan
  • Blender
  • Cupcake Liners
  • Mixing Bowl

Ingredients
  

  • 18 dates soaked in warm water
  • 2 tablespoons water from dates
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ripe nectarine
  • 1/8 cup chia seeds
  • 1/8 cup coconut oil
  • ¼ cup almond meal
  • 1 ripe banana
  • 1/3 cup almond milk
  • ¼ cup shredded coconut

Instructions
 

  • Preheat the oven to 350 degrees.
  • If you haven’t already, soak the dates in warm water for twenty minutes, reserving two tablespoons of the water.
  • In a blender, blend the dates and the water until a chunky paste forms.
  • Add in the banana and nectarine and blend until mostly combined, leaving a few chunks.
  • Melt the coconut oil in the microwave.
  • In a large bowl, mix together the flour, almond meal, baking powder, baking soda and chia seeds.
  • Pour in the almond milk and coconut oil and mix.
  • Add in the fruit mixture from the blender and mix until everything is coated. Finally, fold in the shredded coconut.
  • Line a muffin tin with silicone cups and use an ice cream scoop to portion out the batter. Then, using a fork press down slightly into the mold.
  • Bake for twelve minutes, rotate the pan and bake another eight minutes.
  • Remove from the oven.

Notes

  • Make sure to soak the dates before blending, as this will make them easier to blend. 
  • If you are using paper liners, spray them with non-stick cooking spray so that your muffins don’t stick. 
  • Make sure that you melt the coconut oil, so that it mixes well into these easy muffins. 
  • You could also add cinnamon, salt, blueberries or vanilla extract to add more flavor to increase the taste of the these muffins. 
  • I like to whip up a batch of these muffins to freeze so that I always have some on hand. 
  • If you don’t have coconut oil on hand, you can use melted butter, or olive oil instead. 
  • To add a little more sweetness, you can add a squeeze of maple syrup or honey to these muffins.

Nutrition

Serving: 1MuffinCalories: 128kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0.003gSodium: 39mgPotassium: 203mgFiber: 3gSugar: 10gVitamin A: 48IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Keyword Healhty Breakfast Muffins
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2 thoughts on “Healthy Breakfast Muffins”

    • I’m glad you liked the muffins. Oops, sorry, thanks for pointing that out! You add the baking soda in Step 6, when you add in the other dry ingredients. I added it to the recipe now.

      Reply

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