Healthy Breakfast Bread or Muffins
Start your day right with this wholesome and flavorful Healthy Breakfast Bread or Muffins, a nutrient-packed option perfect for busy mornings. Made with hearty whole wheat flour, rolled oats, and naturally sweetened with ripe bananas and a touch of honey or maple syrup, this recipe strikes the perfect balance between health and indulgence. A hint of cinnamon adds warmth, while chopped nuts and dried fruit lend delightful texture and bursts of flavor. Whether baked as a tender loaf or convenient muffins, these treats are quick to prepare (15-minute prep time!) and ready to enjoy in under an hour. Ideal for meal prepping, they can be stored or frozen for an easy grab-and-go breakfast or snack that the whole family will love.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoons Salt
- 1 cup Mashed ripe bananas
- 0.5 cups Unsweetened applesauce
- 0.25 cups Honey or maple syrup
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped walnuts or pecans
- 0.5 cups Chopped dried fruit (e.g., raisins, cranberries, or dates)
- 2 tablespoons Milk or non-dairy milk
Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan or line a muffin tin with paper liners.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
In another bowl, mash the ripe bananas and mix in the applesauce, honey or maple syrup, egg, vanilla extract, and milk. Stir well to combine.
Gradually add the wet mixture to the dry ingredients and mix until just combined. Do not overmix to avoid a dense texture.
Fold in the chopped nuts and dried fruit until evenly distributed in the batter.
If making loaf bread, pour the batter into the prepared loaf pan. If making muffins, divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes for muffins or 40-45 minutes for a loaf. The bread or muffins are done when a toothpick inserted in the center comes out clean.
Allow the bread or muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days. These also freeze well for longer storage.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 2042 mg | 89% | |
| Total Carbohydrate | 354.2 g | 129% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 142.3 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 260 mg | 20% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2655 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
