Are you looking for healthy breakfast muffin ideas?

This post has got you covered. 

If you find yourself short on time in the mornings and haven’t already discovered the beautiful ways of weekend meal prep, this is the place to be.

Not only are these muffins great for breakfasts, but they also can be eaten as a quick snack in between work.

This recipe makes enough to last you through the week, and you will even have some extras to share with others!

This post is all about healthy breakfast muffin ideas.

Concerning food allergies, this recipe is gluten-free. however, if you are buying ingredients to make this recipe, make sure to check that all ingredients are gluten-friendly.

Depending on the ingredients you use, there’s also the option to make this a dairy-free recipe.

Feel free to also tinker with the ingredients if you have something already that would work better for you, there will also be optional alternatives below.

This is one of my personal favorite muffin recipes because it is so easy to make and I was able to get everything done in under an hour. Which includes the time that it took to set up, make, bake, and clean.

(RELATED POST: The Best Flourless Banana Muffins Of 2024)

If you have the time on the weekend to make this recipe, I highly suggest it because they are super addicting.

The muffin itself acts as a really great base as well, so if you think of any other toppings or flavors that you want to include, the muffin will go really well with almost anything.

You can make these on the weekend for meal prep, or they would also be nice to bring to a picnic, and you can use cupcake liners to limit any mess or crumbs.

Because these muffins are pretty healthy, they also can be eaten as an after-school snack and their texture makes them kid-friendly.

To make them more appealing, try adding chocolate chips or sprinkles!

Moving on to the recipe, this is what you will need to prepare.

Materials:

Blender

Large Spoon

2 Muffin Pans

Cupcake Liners (optional)

If you are someone who avoids making a mess whenever you can, I suggest using cupcake liners for your muffins.

There are several options for paper ones that you can purchase at the store, but my personal favorites are reusable silicone cupcake liners. With paper, sometimes the muffin sticks to the liner, but the silicone ones slip right out.

They are super easy to wash and it’s a small step to limit trash and help the environment.

If I have convinced you to try silicone cupcake liners out, here are some great Reusable Round Silicone Baking Cups from Amazon: 

Next up, the ingredients:

2 Medium to Large Bananas

¼ Cup of Agave Syrup ~you can also use maple syrup.

1 Cup of Milk ~if you are opting for the dairy-free option, you can use almond milk or any other milk of your choice.

½ Cup of Peanut Butter ~or any nut butter of your choice

2 Cups of Oats

1 Tsp of Baking Powder

1 Tbsp of Cinnamon

½ Tsp of Salt

2 Eggs

4-5 Large Strawberries

Chocolate Chips (optional)

There are quite a couple of changes that can be made to this recipe if it works better for you, so keep that in mind.

The steps are quite simple, and overall won’t make you do a ton of work to clean up.

Step 1:

Preheat the oven to 350 degrees. Prepare 2 muffin pans and add muffin liners if that is something you are planning to include.

Step 2:

Combine the 2 bananas, ¼ cup of agave syrup, 1 cup of milk, ½ cup of peanut butter, 2 cups of oats, 1 tsp of baking powder, 1 tbsp of cinnamon, 1 tsp of salt, and 2 eggs in a blender.

If you have an older blender like myself, you may want to start off on a slower setting so the blades can start breaking things down without the ingredients getting stuck because of the motor going too fast.

Because there is so much in the container at once, this is just an easy way to begin with and then you can increase the speed as soon as you see things starting to mix together.

Continue to let the blender mix until everything is combined.

Step 3:

Pour the muffin batter into the muffin pans or into the muffin liners, if that is what you are planning to do. Then set them aside.

Wash four to five strawberries and cut them up into slices. Top each muffin with a strawberry slice.

If you want to add extra sweet topping, you can also sprinkle mini chocolate chips around to surround the strawberry slice.

But what if you don’t like strawberries? That’s okay! You don’t need to use strawberries.

Instead, you can use other fruits like blueberries, raspberries, blackberries, apples, oranges, and more!

Besides the taste and how you will need to cut them up, there won’t be any difference in the recipe or its steps. 

If none of those fruits sound like an appetizing option, you can also just add chopped nuts. These can get sprinkled on top after the batter has been poured, or you can fold them in after the rest of the ingredients have been blended together.

Step 4:

Let them bake in the oven for 18 minutes or until the sides are golden brown.

Once they are done, use a toothpick to ensure it comes out clean, and let them cool for 10-15 minutes.

After they have completely cooled, you can store them in a container right away, or put them in the freezer so they last longer. They last for about a week under room temperature and about three weeks in the freezer.

This truly is one of my favorite muffin recipes because you can whip them up super quick and they are great for any time of the year.

The cinnamon gives the muffins a nice warm, comforting feel that makes them a keeper around fall and winter, and the air texture makes them compatible with hot, sunny days in spring and summer.

If you plan on putting them in a container right away after baking, make sure to give the muffins more than enough time to cool. From personal experience, if you put them in a container too early, you will come back later to see condensation on the inside of the lid.

 But, if you eat them right away and want to put a tasty spin on the recipe to make it taste like a dessert, you could add some whipped cream and homemade strawberry syrup to the top.

To make homemade strawberry syrup, you need these ingredients:

½ Cup of Water

½ Cup of Sugar

1 Cup of Strawberries

Cornstarch~ optional

Cornstarch isn’t necessary to get strawberry syrup, but if you’re trying to make it a thicker consistency, this ingredient will really help.

(RELATED POST: The 12 Most Essential Baking Ingredients For Your Kitchen)

The steps for this recipe are also quite simple, and if you really wanted to you could make this while the muffins are in the oven.

Step 1:

Add the ½ cup of water and ½ cup of sugar to a pot on the stove. turn on to medium-high heat and stir until the sugar has completely dissolved.

Step 2:

Drop in 1 cup of sliced strawberries into the pot and boil for 9-12 minutes. You should be able to see the juice from the strawberry start to color the simple syrup.

Step 3:

Turn down the heat to medium-low and let the strawberry sauce simmer for 5-10 minutes or until the consistency is thick enough to your liking. If the consistency has not changed enough to your preference, you can start to add bits of cornstarch and mix in until you get a sticker texture. 

Step 4:

Take it off of the heat and let it cool completely before using. you can also transfer the sauce into a container and put it in the fridge so it will cool faster if you need it sooner.

This recipe is super easy and is pretty much just a simple syrup strawberry recipe, so if you know how to make simple syrup, you can really do this with any fruit you choose.

It will nicely complement the flavors of the muffin and you can store it in the fridge to use again or for something else.

Who knows, maybe that’s something else is another healthy breakfast muffin ideas.

This muffin recipe is definitely one worth trying, or maybe you know someone who will benefit from learning about this recipe! 

As one of the many healthy breakfast muffin ideas out there, it will definitely be a time saver when you need to get out of the house fast and don’t have much time to eat.

(RELATED POST: Mouthwatering Banana Granola Muffins Recipe)

After eating them all week, you can switch to a different recipe, or you can keep the same ingredients and change up the toppings.

This post is all about healthy breakfast muffin ideas.