These healthy Breakfast Muffins are moist, flavorful, and packed with nutritious ingredients, making them a perfect addition to any brunch menu.
Can’t have a brunch menu without muffins! I love making different kinds of muffins all the time, especially for breakfast. They can also make for one of the best healthy breakfast ideas if made with healthy ingredients! My special healthy breakfast muffins are in my list of healthy brunch recipes that are also super easy and low prep!
Muffins are always a good idea when you have guests coming over. You can bake a variety of muffins such as blueberry, banana nut, or lemon poppy seed for a simple yet delicious brunch option but if you want to go the extra mile, you can follow my recipe for healthy breakfast muffins that also taste superb! You can also customize the muffins with your favorite mix-ins such as shredded coconut, chopped dried fruits, or seeds like chia or flaxseed. These muffins are easily customizable and can be adapted to suit various dietary preferences and restrictions.

Healthy Breakfast Muffins
Ingredients
- 1 1/2 cups whole wheat flour or oat flour for gluten-free option
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk or any milk of your choice
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup grated zucchini
- 1/2 cup chopped walnuts or pecans optional
- 1/4 cup raisins or dried cranberries optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a separate bowl, whisk together the eggs, honey or maple syrup, unsweetened applesauce, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined.
- Be careful not to overmix; it’s okay if there are some lumps.
- Fold in the grated carrots and zucchini until evenly distributed throughout the batter.
- If using, gently fold in the chopped nuts and raisins or dried cranberries.
- Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few minutes. Then, transfer the muffins to a wire rack to cool completely.
- Serve the muffins warm or at room temperature. Enjoy them as part of your brunch spread or as a convenient grab-and-go breakfast option throughout the week.
Notes
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