45+ Irresistible Breakfast Muffin Recipes For Healthy Morning

Muffins are a classic breakfast option that combine convenience, flavor, and versatility in one easy-to-make package.

Whether you prefer something sweet to complement your morning coffee or something wholesome and hearty to fuel your day, breakfast muffins can meet all your needs.

From fruity options bursting with berries to indulgent choices featuring chocolate chips or nuts, the possibilities are endless. In this blog post, we’ll explore over 45 breakfast muffin recipes that will help you start your day on the right note. Whether you’re baking for a busy family, preparing snacks for a grab-and-go morning, or simply treating yourself to something special, these muffin recipes offer something for everyone.

So grab your mixing bowls and preheat your oven—these breakfast muffin recipes are sure to become your new favorite morning treats!

45+ Irresistible Breakfast Muffin Recipes For Healthy Morning

Breakfast muffins are a wonderful way to bring variety and flavor to your morning routine. With over 45 muffin recipes to choose from, you can mix and match different flavors and ingredients to suit your preferences or dietary needs.

Whether you’re in the mood for something light and fruity, or hearty and filling, there’s a muffin recipe that will fit the bill.

Not only are these muffins delicious, but they’re also perfect for meal prepping or serving at a brunch gathering.

We hope these recipes inspire you to get creative in the kitchen and add a little extra sweetness or nutrition to your mornings.

Blueberry Oatmeal Breakfast Muffins

These Blueberry Oatmeal Breakfast Muffins are a nutritious and delicious way to kickstart your day. With a blend of hearty oats, sweet blueberries, and a touch of honey, these muffins offer a satisfying breakfast packed with fiber and antioxidants. Perfect for busy mornings, they are easy to make and can be enjoyed on-the-go or as part of a balanced meal.

Ingredients:

• 1 cup rolled oats
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup honey
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or any milk of choice)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the rolled oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Mix until evenly distributed.
3. In another bowl, whisk together the honey, applesauce, almond milk, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
5. Gently fold in the blueberries, ensuring they are evenly dispersed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Blueberry Oatmeal Breakfast Muffins are the perfect combination of convenience, flavor, and nutrition. The oats provide long-lasting energy, while the blueberries add a burst of freshness and antioxidants. Whether you enjoy them fresh from the oven or stored for later, these muffins make a healthy breakfast option that can be paired with yogurt or a glass of milk for an extra boost of protein.

Banana Nut Protein Muffins

Banana Nut Protein Muffins are a great way to get a protein-packed breakfast that tastes indulgent yet healthy. The combination of ripe bananas, crunchy nuts, and protein powder makes these muffins a perfect post-workout snack or a filling breakfast on busy mornings. With their soft, moist texture and rich flavors, they are sure to satisfy your hunger and fuel your day.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup almond flour
• 1/2 cup oat flour
• 1/4 cup vanilla protein powder
• 1/4 cup chopped walnuts (or any nut of choice)
• 1/4 cup maple syrup
• 1/4 cup almond milk (or milk of choice)
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the almond flour, oat flour, protein powder, baking powder, cinnamon, and salt to the mashed bananas. Stir to combine.
4. In a separate bowl, whisk together the maple syrup, almond milk, melted coconut oil, eggs, and vanilla extract.
5. Pour the wet ingredients into the dry mixture and stir until just combined.
6. Fold in the chopped walnuts for added crunch.
7. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Banana Nut Protein Muffins are a deliciously satisfying breakfast or snack option, offering a wonderful balance of natural sweetness from the bananas and a boost of protein to keep you full. Packed with nutrients from almond flour, walnuts, and protein powder, they provide a healthy dose of healthy fats, fiber, and muscle-repairing protein. Perfect for those on-the-go, these muffins can be made in advance and stored for up to a week.

Pumpkin Spice Breakfast Muffins

If you love the flavors of fall, these Pumpkin Spice Breakfast Muffins are a must-try. With the perfect mix of warm spices, pumpkin puree, and a touch of sweetness, these muffins are a cozy and healthy way to start your day. Packed with fiber and rich in vitamin A, they make a nutritious choice for a fall-inspired breakfast or snack.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 cup unsweetened applesauce
• 1/2 cup canned pumpkin puree
• 1/4 cup maple syrup
• 2 large eggs
• 1/2 cup almond milk (or any milk of choice)
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or by greasing it lightly.
2. In a large bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Stir to combine.
3. In a separate bowl, mix together the applesauce, pumpkin puree, maple syrup, eggs, and almond milk.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be sure not to overmix.
5. If desired, fold in the chopped pecans for added texture and flavor.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These Pumpkin Spice Breakfast Muffins are the perfect autumn treat to enjoy with your morning coffee or as an afternoon snack. The combination of pumpkin puree and warm spices creates a comforting and flavorful muffin that is both healthy and indulgent. With fiber-rich oats, whole wheat flour, and a natural sweetness from maple syrup, these muffins provide a great way to enjoy the seasonal flavors of fall while still maintaining a balanced diet. Enjoy them fresh or store for later use!

Apple Cinnamon Breakfast Muffins

Apple Cinnamon Breakfast Muffins are a delightful way to bring the warmth of fall to your mornings. These muffins are filled with chunks of fresh apples and a hint of cinnamon, making them not only flavorful but also full of natural sweetness and fiber. Whether you enjoy them fresh from the oven or packed as a snack for later, these muffins will quickly become a breakfast favorite.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup milk (any kind)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup peeled and diced apples (about 1 large apple)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the whole wheat flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until well combined.
3. In another bowl, whisk together the applesauce, milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the diced apples and walnuts (if using), ensuring they are evenly distributed throughout the batter.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes before transferring to a wire rack to cool completely.

These Apple Cinnamon Breakfast Muffins offer a perfect balance of sweetness and spice, making them an ideal start to your day. The chunks of fresh apple add moisture and a natural sweetness, while the whole wheat flour and oats provide fiber to keep you full longer. The cinnamon and nutmeg bring a comforting warmth to each bite. These muffins can be made ahead and stored in an airtight container for several days, making them a great grab-and-go option for busy mornings.

Zucchini Carrot Breakfast Muffins

Zucchini Carrot Breakfast Muffins are a wholesome and flavorful option packed with vegetables. With a blend of grated zucchini and carrots, these muffins are not only moist and delicious but also loaded with nutrients. The addition of warm spices like cinnamon and nutmeg makes them feel cozy and comforting. These muffins are an excellent choice for sneaking in extra servings of vegetables while still enjoying a sweet treat.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar or maple syrup
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/4 cup olive oil or coconut oil
• 1 tsp vanilla extract
• 1/2 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup grated carrots (about 1 medium carrot)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the whole wheat flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until evenly distributed.
3. In another bowl, whisk together the applesauce, eggs, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the grated zucchini, grated carrots, and chopped walnuts (if using), ensuring they are evenly mixed in the batter.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Zucchini Carrot Breakfast Muffins are a delicious way to incorporate more vegetables into your diet while still enjoying a sweet treat. The combination of zucchini and carrots makes these muffins incredibly moist, while the warm spices provide a comforting flavor. They’re perfect for breakfast, a snack, or even as a lunchbox addition. These muffins can be stored for up to a week, making them an excellent make-ahead option for busy mornings.

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins are a sweet and indulgent breakfast option that combines the natural sweetness of ripe bananas with the irresistible addition of chocolate chips. Perfect for those with a sweet tooth, these muffins are soft, moist, and full of flavor. Whether you serve them fresh from the oven or as a treat later in the week, they’re sure to be a hit with the whole family.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 2 ripe bananas, mashed
• 1/2 cup brown sugar
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, mash the ripe bananas until smooth.
4. Add the brown sugar, applesauce, eggs, and vanilla extract to the bananas and stir until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chocolate chips.
7. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

Chocolate Chip Banana Muffins are a fun and delicious twist on traditional banana muffins. The combination of ripe bananas and melty chocolate chips makes these muffins irresistible, while the addition of applesauce helps keep them moist and soft. These muffins are perfect for breakfast, a snack, or even as a sweet treat for dessert. They also freeze well, so you can make a batch ahead of time and enjoy them whenever a craving strikes.

Blueberry Lemon Breakfast Muffins

Blueberry Lemon Breakfast Muffins are a burst of freshness in every bite. The tartness of lemon pairs perfectly with the sweet, juicy blueberries, creating a muffin that’s both refreshing and satisfying. With a light and fluffy texture, these muffins are an ideal way to brighten your morning while offering a dose of antioxidants and vitamin C. They are perfect for a breakfast on the go or as a snack throughout the day.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup unsweetened applesauce
• 1/4 cup milk (any kind)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix together the applesauce, milk, eggs, vanilla extract, lemon zest, and lemon juice.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

Blueberry Lemon Breakfast Muffins are a light and flavorful way to start your day. The vibrant lemon zest adds a refreshing twist, while the sweet blueberries burst with juiciness in every bite. These muffins are perfect for a spring or summer breakfast but can be enjoyed year-round. Their light, fluffy texture and natural sweetness make them a healthier option for satisfying your morning cravings. These muffins can be stored for up to 3 days at room temperature or frozen for later use.

Pumpkin Spice Breakfast Muffins

Pumpkin Spice Breakfast Muffins are the ultimate fall treat, bursting with the rich, spiced flavors of pumpkin and cinnamon. These muffins are soft and moist, thanks to the pumpkin puree, and they provide a warm, comforting flavor that will make your mornings feel extra cozy. Packed with fiber and antioxidants from pumpkin, these muffins are a deliciously healthy option for breakfast or a midday snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the pumpkin puree, brown sugar, maple syrup, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. If using, fold in the chopped walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Pumpkin Spice Breakfast Muffins are a comforting and delicious option for fall mornings. The combination of spices like cinnamon, nutmeg, and cloves gives these muffins a warm and inviting flavor, while the pumpkin puree keeps them moist and full of healthy fiber. These muffins are perfect for meal prep, as they stay fresh for several days or freeze well for later. Enjoy them with a cup of coffee or tea for the ultimate cozy breakfast experience.

Almond Joy Breakfast Muffins

Almond Joy Breakfast Muffins are a decadent and fun way to start your day. Inspired by the famous candy bar, these muffins are filled with chocolate chips, shredded coconut, and crunchy almonds. These ingredients come together to create a muffin that’s both indulgent and satisfying, while still providing a wholesome breakfast option. Perfect for those who crave a sweet, nutty breakfast, these muffins are sure to delight your taste buds.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/2 cup shredded coconut
• 1/2 cup chocolate chips
• 1/4 cup chopped almonds
• 2 large eggs
• 1/2 cup milk (any kind)
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar.
3. Add the shredded coconut, chocolate chips, and chopped almonds to the dry ingredients, and stir until evenly distributed.
4. In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Almond Joy Breakfast Muffins are the perfect balance of indulgence and nutrition. The combination of chocolate, coconut, and almonds mimics the beloved candy bar but in muffin form, offering a fun and satisfying breakfast. These muffins are not overly sweet, making them an ideal morning treat, and they provide a great source of healthy fats from the almonds and coconut. Whether enjoyed fresh from the oven or as a snack later in the day, these muffins will add a little bit of joy to any breakfast spread.

Cinnamon Apple Breakfast Muffins

Cinnamon Apple Breakfast Muffins are the epitome of fall comfort. The sweet, tart apples combine beautifully with warm cinnamon, creating a deliciously fragrant muffin that’s perfect for any time of the day. These muffins are soft, tender, and packed with fiber and vitamins from the apples, making them a satisfying and wholesome choice for breakfast. With the added crunch of cinnamon sugar on top, these muffins are sure to please everyone in the family.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/4 cup unsweetened applesauce
• 1/2 cup milk (any kind)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup peeled and chopped apples (about 1 large apple)
• 1 tbsp sugar
• 1/2 tsp ground cinnamon (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, combine the brown sugar, applesauce, milk, egg, and vanilla extract. Stir until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chopped apples, being careful not to overmix.
6. In a small bowl, mix together the sugar and cinnamon for the topping.
7. Spoon the batter into the muffin tin, filling each cup about 2/3 full. Sprinkle the cinnamon sugar mixture over the top of each muffin.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Cinnamon Apple Breakfast Muffins are a delightful, warm treat for anyone who loves the comforting flavors of cinnamon and apples. The natural sweetness from the apples and the hint of cinnamon make these muffins the perfect balance of healthy and indulgent. These muffins can be enjoyed as a quick breakfast, a snack, or even a dessert. They store well for several days and freeze beautifully, so you can enjoy them anytime the craving strikes. Whether for a cozy weekend morning or a busy weekday, these muffins are sure to be a family favorite.

Banana Nut Breakfast Muffins

Banana Nut Breakfast Muffins combine the richness of overripe bananas with the crunch of nuts, creating a moist, satisfying muffin that’s both delicious and nutritious. The natural sweetness of bananas reduces the need for added sugar, while the nuts provide a dose of healthy fats and protein. These muffins are perfect for those who need a quick, filling breakfast or snack and can easily be made in advance for busy mornings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3 ripe bananas, mashed
• 1/4 cup vegetable oil
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, combine the mashed bananas, vegetable oil, brown sugar, eggs, and vanilla extract. Mix well until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the chopped walnuts or pecans.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

Banana Nut Breakfast Muffins are the perfect way to use up overripe bananas and create a delicious, nutrient-packed breakfast. The combination of banana sweetness and crunchy nuts makes these muffins incredibly satisfying, while also providing fiber, healthy fats, and protein to keep you full throughout the morning. They’re great for meal prepping and can be stored in an airtight container for several days or frozen for future use. Whether you’re on the go or relaxing at home, these muffins are sure to become a breakfast staple.

Carrot Cake Breakfast Muffins

Carrot Cake Breakfast Muffins are a healthier spin on the classic dessert. Packed with grated carrots, walnuts, and warm spices, these muffins have the comforting flavors of carrot cake but in a lighter, more portable form. With a touch of cream cheese frosting for a decadent finish, they’re a great way to enjoy the sweetness and nutrition of carrots in the morning. These muffins are perfect for anyone looking to enjoy a sweet breakfast that’s also packed with vitamins and fiber.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts
• 2 tbsp cream cheese (for frosting)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, mix together the brown sugar, vegetable oil, eggs, and vanilla extract.
4. Stir in the grated carrots and walnuts.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. While the muffins are baking, soften the cream cheese in the microwave or on the counter.
9. Once the muffins are baked and cooled slightly, pipe or spread the softened cream cheese on top of each muffin.
10. Serve and enjoy!

Carrot Cake Breakfast Muffins bring the warmth and spice of a classic carrot cake into a portable, healthier muffin form. The combination of carrots and walnuts provides a satisfying texture and a boost of nutrients, while the cream cheese frosting adds just the right touch of sweetness. These muffins are great for breakfast, brunch, or even a mid-morning snack. They can be stored in an airtight container for several days or frozen for later use. If you love carrot cake, these muffins are a perfect way to enjoy the flavor without the guilt.

Lemon Poppy Seed Breakfast Muffins

Lemon Poppy Seed Breakfast Muffins are a refreshing and zesty way to start the day. The bright citrusy flavor of lemon pairs perfectly with the crunch of poppy seeds, creating a light and airy muffin that’s perfect for a morning pick-me-up. The muffins are naturally sweetened with honey and complemented with a hint of vanilla, making them an excellent choice for those looking for a healthy, flavorful start to the day. These muffins are perfect for those who enjoy a citrusy treat with their morning coffee.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 2 large eggs
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/2 cup milk (any kind)
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In a separate bowl, whisk the eggs, honey, oil, milk, lemon zest, lemon juice, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely.

Lemon Poppy Seed Breakfast Muffins are the perfect combination of tangy and sweet, with a light texture that makes them ideal for a quick breakfast or snack. The bright citrus notes from the lemon are invigorating, and the poppy seeds add a delightful crunch. These muffins are an excellent option for those looking to add a refreshing, zesty twist to their morning routine. With just a few simple ingredients, you can enjoy a muffin that’s both delicious and nourishing. They store well and make for a wonderful treat during any time of day.

Chocolate Chip Oatmeal Breakfast Muffins

Chocolate Chip Oatmeal Breakfast Muffins combine the wholesome goodness of oats with the indulgence of chocolate chips, creating a muffin that’s both nutritious and delicious. The oats provide fiber and texture, while the chocolate chips add a touch of sweetness that’s perfect for those who want a treat without sacrificing health. These muffins are hearty and filling, making them an ideal breakfast for busy mornings or a satisfying snack on the go.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 cup brown sugar
• 1/4 cup honey or maple syrup
• 1/2 cup milk (any kind)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin.
2. In a medium bowl, combine the oats, flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate large bowl, whisk together the brown sugar, honey or maple syrup, milk, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the mini chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

Chocolate Chip Oatmeal Breakfast Muffins strike the perfect balance between indulgence and nourishment. With hearty oats providing fiber and a satisfying texture, and the chocolate chips offering just the right amount of sweetness, these muffins make for a breakfast or snack that’s both wholesome and delicious. They are a great option for meal prep, as they store well for a few days or can be frozen for future use. Whether you’re rushing out the door or enjoying a quiet morning, these muffins will satisfy both your hunger and your sweet tooth.

Zucchini and Carrot Breakfast Muffins

Zucchini and Carrot Breakfast Muffins are a wonderful way to sneak in some veggies while enjoying a tasty breakfast. The zucchini adds moisture, while the carrots provide natural sweetness and nutrients, making these muffins both delicious and healthy. They are spiced with cinnamon and nutmeg for warmth, making them perfect for cooler mornings. These muffins are perfect for families or anyone who wants to incorporate more vegetables into their diet without sacrificing flavor.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup brown sugar
• 1/4 cup honey or maple syrup
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup grated zucchini (about 1 small zucchini)
• 1/2 cup grated carrot (about 1 medium carrot)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, mix together the brown sugar, honey or maple syrup, vegetable oil, eggs, and vanilla extract.
4. Stir in the grated zucchini and carrot, mixing until evenly distributed.
5. Add the dry ingredients to the wet ingredients and stir until just combined. If desired, fold in the walnuts.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.

Zucchini and Carrot Breakfast Muffins are a fantastic way to add extra veggies to your diet without sacrificing taste. The combination of zucchini and carrot makes these muffins wonderfully moist, while the spices create a cozy, flavorful bite. They’re perfect for meal prep, as they keep well in an airtight container for a few days, or can be frozen for later use. Whether you’re looking for a healthy breakfast option or a snack to fuel your day, these muffins are a great choice.

Note: More recipes are coming soon!