Whole Wheat Breakfast Muffins
Start your morning off right with these wholesome and delicious Whole Wheat Breakfast Muffins, a perfect balance of hearty and healthy ingredients. Made with nutrient-rich whole wheat flour and old-fashioned oats, these muffins get their natural sweetness from ripe bananas and a touch of brown sugar. A hint of cinnamon adds warmth, while optional add-ins like crunchy nuts or tangy dried fruit let you customize them to your taste. With only 15 minutes of prep time and a quick 20-minute bake, these easy breakfast muffins are perfect for busy mornings or meal prep. Serve them fresh from the oven or grab one on-the-go—either way, they’re a satisfying and nourishing way to start your day. Easy, healthy, and freezer-friendly, these muffins are your new breakfast staple!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Old-fashioned oats
- 0.5 cup Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Bananas (ripe, mashed)
- 2 large Eggs
- 0.75 cups Milk (any type)
- 0.25 cups Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped nuts (optional, like walnuts or pecans)
- 0.5 cups Dried fruit (optional, like raisins or cranberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, mix together the whole wheat flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate medium-sized bowl, mash the ripe bananas until smooth. Add the eggs, milk, melted butter, and vanilla extract, and whisk until fully combined.
Pour the wet ingredients into the bowl of dry ingredients and mix gently until just combined. Avoid overmixing—it's okay if there are a few small lumps.
If using, fold in the chopped nuts and dried fruit to distribute them evenly throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 438.6 g | 159% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 161.1 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 568 mg | 44% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3303 mg | 70% | |
*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.
