Healthy Grab & Go Breakfast Muffins
These Healthy Grab & Go Breakfast Muffins are delicious, nutritious, and perfect for busy mornings or meal prep. Packed with wholesome ingredients and bursting with fruit!
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 cup rolled oats
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mashed banana or unsweetened applesauce
- 2 eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup blueberries or any fruit of choice
Instructions
Healthy Grab & Go Breakfast Muffins Made Stepwise
- Preheat your oven to 350°F (175°C) to ensure even baking and beautiful muffin rise.
- Grease your muffin tin with a little oil or line it with paper liners to prevent sticking and ease muffin removal.
- In a large mixing bowl, combine the rolled oats, almond flour, baking powder, and salt. Whisk together until evenly mixed.
- In another bowl, mix the mashed banana or applesauce, eggs, honey or maple syrup, and vanilla extract. Whisk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined; a few lumps are fine to keep muffins light.
- Gently fold in the blueberries or your chosen fruit for bursts of flavor and texture.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t overmix the batter to keep muffins light and fluffy.
- Use certified gluten-free oats and almond flour for a gluten-free version.
- Freeze leftover muffins for up to 3 months and reheat in the microwave for a quick breakfast.