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GET IT NOWThese healthy breakfast muffins were the first sweet recipe with almond flour that my 7-year-old loved. She usually prefers oats, but they can be dense alone, and this ratio was perfect. The first time I made this breakfast muffin recipe, I kept asking my kids how to adjust the taste, and they kept saying “don’t change them, they’re perfect.” I’m never satisfied the first time with baked goods, though, so naturally I made 3 more times. And voila — taller muffin tops and a better texture! My girls liked them even more, and it’s been their daily healthy breakfast for a week straight. Whip up a batch with me — your family might do the same!
Why You Need My Breakfast Muffins
- Moist, fluffy texture – I love the texture of these healthy breakfast muffins. They’re nice and fluffy, and very moist. So. Moist.
- Customizable flavors – My basic version here is lightly sweet and nutty, with a hint of cinnamon. But you can also make them in other flavors — see my 10 variations below!
- Easy to make – The prep is your typical muffin, a.k.a. super easy. Mix the dry ingredients, mix the wet, combine them, and bake.
- Clean ingredients – They are naturally gluten-free (if you use GF oats), packed with protein and fiber, and have balanced macros. And as always with my healthy recipes, no refined sugar here!
- Crowd pleaser – I had 3 dozen of these healthy breakfast muffins (from 3 different test batches) at a get-together with 15 of our friends, adults and kids. By the end of the night, only 4 muffins were left. Enough said. 😉
Ingredients & Substitutions
Here I explain the best ingredients for my breakfast muffin recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – The only one I recommend, because it has a super fine texture that will get you a nice, fluffy crumb. Many brands can make your breakfast muffins too coarse.
- Quick Oats – They make fluffier muffins than rolled oats. You can use rolled oats, but I’d recommend letting the batter soak for longer.
- Unsweetened Applesauce – My not-so-secret ingredient for extra moisture, plus a little natural sweetness.
- Honey – To make them a little more sweet. I use my natural Wholesome Yum Zero Sugar Honey, but regular works, too. You can also swap in my sugar free maple syrup.
- Eggs – Make sure they are at room temperature, or your batter may be lumpy. Flax eggs should work well if you need a substitute.
- Unsalted Butter – You don’t need a lot! I use unsalted butter, but if you only have salted, reduce the amount of added sea salt (below) to 1/4 teaspoon. I’ve also made these with coconut oil (I like this butter flavored kind) for our dairy-free friends.
- Baking Powder – For that fluffy texture. I like this non-GMO brand. Don’t use baking soda, which isn’t the same thing.
- Cinnamon – For a hint of warm, cozy flavor. If you’re feeling adventurous, try adding a pinch of nutmeg.
- Vanilla Extract – They can vary in intensity. I like this brand.
- Raisins – They’re optional, but offer a nice chewy contrast. Try some of my other mix-in ideas below!
- Sea Salt – To balance the sweetness.
How To Make Healthy Breakfast Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large mixing bowl, whisk together the almond flour, oats, baking powder, cinnamon, salt, and raisins.
- Mix the wet ingredients. In a second large bowl, whisk the eggs and honey together, then add the melted butter or coconut oil, applesauce, and vanilla.
- Combine the wet and dry ingredients. Mix well, then let the mixture sit for 10 minutes. It will be thick!
- Bake. Divide the batter evenly into the cups of a muffin tin lined with parchment paper liners, filling almost to the top. If you’d like, sprinkle extra oats on top and press gently to make them stick. Pop your healthy breakfast muffins in the oven and bake, until an inserted toothpick comes out clean and the edges are golden.
My Recipe Tips
- Adjust the sweetness to your preference. My family loves these muffins with 1/3 cup of my sugar-free honey for a mild sweetness. If you prefer them sweeter, try 1/2 cup—I’ve done it, and they’re delicious both ways!
- If you’re adding raisins or any other mix-ins like nuts or dried cranberries, give them a quick toss in a bit of almond flour first. This little trick helps keep them evenly distributed throughout the muffins instead of sinking to the bottom. This is less crucial for this specific breakfast muffin recipe, though, because the batter is already very thick.
- You can skip the 10-minute batter rest if you’re in a hurry, but letting it sit makes the muffins fluffier and less dense. Trust me, it’s worth the wait!
- If the batter seems super thick to the point where it takes effort to stir, add a little more applesauce. But it’s normal for it to be on the thicker side (see my pictures and video). So don’t add too much, or the muffins may turn out too “wet.”
- The texture improves as they cool. I think they are pretty good fresh out of the oven, but even better after cooling for 15 minutes, or even the next day. You can always reheat them!
- These breakfast muffins taste sweeter warm. I find this is actually common with many types of muffins!
10 Flavor Variations
This one recipe can actually be your base for almost a dozen different breakfast muffin recipes! Try these mix-ins for different flavors:
- Oatmeal Raisin – This is my base recipe if you include the optional 2/3 cups of raisins.
- Blueberry – Just swap the raisins for blueberries. If you use frozen ones, don’t thaw them first (same as my recommendation for almond flour blueberry muffins), or your muffins will be soggy.
- Chocolate Chip – Replace the raisins with sugar-free chocolate chips for a treat.
- Honey Walnut – Add 1/2 cup of chopped walnuts and a drizzle of extra honey.
- Lemon Poppyseed – Stir in the zest of one lemon and a tablespoon of poppyseeds for a bright, tangy flavor.
- Banana – Replace the applesauce with a large, overripe, mashed banana. These do turn out sweeter, so you may want less honey. You can also try my chocolate chip banana muffins instead.
- Morning Glory – Toss in 1/2 cup grated carrot, 1/4 cup shredded coconut, 1/2 cup chopped apple, and the raisins. You can stick with honey or switch it up with maple syrup (or my sugar free maple syrup)!
- Pumpkin Spice – Substitute the applesauce with pumpkin puree and add a teaspoon of pumpkin pie spice. Hello, fall!
- Cranberry Pecan – Use dried cranberries instead of raisins, plus 1/2 cup of chopped pecans.
- Cinnamon Apple – Mix in 1/2 a diced, peeled apple. Add an extra teaspoon of cinnamon, or swap the honey for my cinnamon honey.
Storage & Meal Prep
- Store: Keep your healthy breakfast muffins in an airtight container at room temp for up to 1-2 days, or in the refrigerator for up to a week.
- Meal prep: You can easily meal prep these muffins ahead of time for a quick grab-and-go breakfast throughout the week.
- Reheat: My family prefers these reheated, as it makes them extra moist. Just pop them in the microwave for about 30 seconds, or the oven for 5 minutes.
- Freeze: These freeze really well! You can keep them in the freezer for up to 3 months. I even reheat them from frozen.
More Breakfast Muffin Recipes
Love a muffin to start your day? Check out my other grab-and-go options for your busy mornings:
My Tools For This Recipe
- Muffin Pan – The nonstick surface is amazing even when I don’t use liners, and the lighter color prevents your muffins from getting too dark.
- Muffin Liners – These are my favorite. Absolutely nothing sticks!
Healthy Breakfast Muffins
Start your day with my healthy breakfast muffins recipe using oats, almond flour, and honey. They're moist, a little sweet, and good for you!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (176 degrees C). Line a 12-count muffin tin with parchment paper liners. Set aside.
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In a large mixing bowl, whisk together the almond flour, oats, baking powder, cinnamon, salt, and raisins.
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In a second large bowl, whisk together the eggs and honey. Then, whisk in the melted butter or coconut oil, applesauce, and vanilla.
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Add the wet ingredients to the dry ingredients, and mix until well combined. Let the mixture sit for 10 minutes.
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Divide the batter evenly between the muffin cups, filling each one almost to the top (about 1/3 cup batter per muffin). If you like, sprinkle with extra oats on top and press gently to make them stick.
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Bake your healthy breakfast muffins in the oven for 20-25 minutes, until an inserted toothpick comes out clean and the edges are golden. (My oven usually takes 23 minutes.)
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Let the muffins cool for 5-10 minutes in the pan, then transfer to a wire rack to finish cooling (or enjoy them warm).
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 muffin
- Tips: See the details in my post above! I’ve got notes on the sweetness level, the consistency of the batter, and cooling.
- Variations: You can make these breakfast muffins in 10 flavors — oatmeal raisin, blueberry, chocolate chip, honey walnut, lemon poppyseed, banana, morning glory, pumpkin spice, cranberry pecan, or cinnamon apple! See the amounts in my variations section.
- Storage: Keep the muffins on the counter for 1-2 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition info is calculated using my natural sugar free honey, and does not include the optional raisins, which do increase the amount of sugar.
📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Healthy Breakfast Muffins
Gratitude Moment
To say I love these breakfast muffins is an understatement. They’re like Goldilocks. Sweet, but not too sweet. Moist, but not too wet. Just right.
I usually love savory breakfasts the most (gimme some pesto eggs and bacon any day), but these muffins have had me craving sweet in the morning. And I’m grateful to have another meal prep option for my kids to grab before school.
Are you a sweet or savory breakfast person? Curious what kind of breakfast recipes I should make more of. Let me know in the comments below!
35 Comments
Carol
0Delicious and easy! I had lower sugar cinnamon applesauce and craisins on hand, so I used those. Very tasty and keeps me on a lower carb diet.
Wholesome Yum D
0I’m so glad you liked it, Carol! Your swaps sound delicious, love how flexible the recipe can be. Thanks for sharing what worked for you!
Paulyna
0Not sure where I messed up but my muffins were so dry 🙁
Maya | Wholesome Yum
0Sorry to hear that, Paulyna! Did you make any changes to the recipe or use different brands of ingredients? If not, the most likely reason would be baking them too long.
Marsha
0Hi Maya, I tried making this recipe without the honey substituting an extra 1/3 cup of applesauce and a 1/3 of cup of your Besti Monk Fruit Allulose Blend granulated sugar. It came out perfect! In fact I got 16 blueberry muffins instead of 12. They raised really nice too. I’m about to make another batch using dried cranberries and chopped pecans. Tomorrow I’m making your sausage, egg, and cheese muffins. We will certainly have a nice variety at breakfast or anytime! Thank you again for your wonderful recipes.
Maya | Wholesome Yum
0Thank you for sharing, Marsha! I’m so happy to hear that worked well for you and now I want to try it, too. Hope you love the other recipes you’re going to make, please let me know how they turn out!
Christine M
0This recipe is great. I used butter and made my own streusel topping with a little bit of ap flour and pecans butter and bit of brown sugar. Very pleased with the outcome. Cruchy topping and nice tender inside. This is a keeper recipe Maya. Keep those recipes coming.
Wholesome Yum D
0I love to hear that, Christine! Your homemade pecan streusel sounds amazing, I can just imagine how perfectly crunchy it must be with that tender inside. I love that you made it your own!
Carla
0I love these muffins, I was looking for a healthy recipe for my dad. He loved them as well. I’m trying the blueberry variation tonight. Do you think these would be good with added protein powder?
Maya | Wholesome Yum
0I’m so happy you love them, Carla! You can probably replace 1/2 cup of the almond flour with protein powder, as I’ve done this with other muffins, but not these particular ones. Let me know how that turns out if you try!
Marsha
0Tried this recipe and both my husband and I LOVE it! Is it possible to add more applesauce instead of the honey with your Bestie monk fruit sweetener? I am not fond of honey. Thank you for your low carb recipes, they are delicious and healthy. I am loosing weight, don’t feel hungry or deprived, and eating healthy. Never have felt this good in a long time. Kudos!!
Maya | Wholesome Yum
0I’m so glad you and your husband love it, Marsha! Yes, I think you should be able to make that swap but have not tried it to confirm. Please let me know how it goes if you try it. That being said, the honey flavor in this recipe is not strong as is.
Elizabeth
0Can I sub all-purpose flour for the almond flour? Also, can I sub sugar for the honey?
Maya | Wholesome Yum
0Hi Elizabeth, You can probably substitute all-purpose flour, it just wouldn’t be as nutrient-packed. I don’t recommend substituting sugar, as swapping a liquid ingredient for a dry one will make the muffins too dry.
Cheryl Bailey
0I am so happy that I tried this healthy muffin recipe! I did use melted coconut oil (never tried this but do like it now that I have) and your sugar free Honey substitute (which I REALLY love). This is a great recipe for me. I really enjoy a quick bite of something sweet with my coffee when I first get to work.
Wholesome Yum D
0Cheryl, I’m so glad you gave it a try! Thanks for trying my sugar-free honey, so happy to hear you love it. Your version sounds perfect for a quick sweet bite with coffee!
Lucy
0One of the best recipes as for as healthy muffins I made so far. Great taste n not too sweet. I changed it instead of raisins I used dried cranberries. Delicious👍
Maya | Wholesome Yum
0Thank you, Lucy! I like the version with dried cranberries, too.
Lucy
0Came out delicious healthy and not too sweet👍
Rbar
0Question- I notice you recommend rumford baking powder, which is aluminum free. You suggest letting the batter sit for 10 minutes but I’ve read that with aluminum free baking powders you need to bake immediately since they react faster and don’t depend on heat. Do you still get a good rise letting the batter sit for 10 mins after adding the BP?
Maya | Wholesome Yum
0Good question! I haven’t noticed the baking powder lose effectiveness after just 10 minutes, but it definitely can if you leave it for longer. And I found the overall texture improves with letting the batter sit because the oats soften. If you’re worried about the baking powder, you could stir it in last after the 10 minutes. Hope this helps!
Rbar
0Delicious! I did not have quick cooking oats so I made a chunky oat flour in the food processor with my long cooking oats, and I made a half batch and used a mini muffin tin for 18 tiny bites. Used blueberries in one batch, chocolate chips in another, and subbed maple syrup for the honey since my honey was no pourable. These were great!
Maya | Wholesome Yum
0I’m happy you liked them! Thank you for sharing your variation — I’m glad it worked well for you.
John
0These are delicious, I made a batch and froze half. We’ll go through the rest within a week or two. I have a friend who asked about the nutritional value as she’s dieting.
Maya | Wholesome Yum
0I’m glad you enjoyed them, John! They do freeze well. I have the nutrition info on the recipe card above. 🙂 Hope this helps!
Cheryl Segreti
0Hi, just checking if coconut flour can be substituted for almond, and how much? Avoiding nuts, thanks.
Maya | Wholesome Yum
0Hi Cheryl, No, sorry, coconut flour won’t work. You can substitute sunflower seed flour, though.
Barbra
0I just made the muffins and they came out amazing! Can tigernut flour be substituted for the almond flour?
Maya | Wholesome Yum
0I’m so glad you liked them, Barbra! I haven’t tried them with tigernut flour. It might work, but it usually makes baked goods more dense, so your breakfast muffins would probably be more dense with it. Let me know how it goes if you give it a try, though.
Terry
0I’ve made two versions of these, the original and with pumpkin. They are soooo good!! I used monk fruit for the sweetner and I am so glad to be able to make a muffin that tastes so good and is good for me too.
Maya | Wholesome Yum
0I’m so glad you liked them, Terry! Enjoy!
Virginia
0Can I use regular flour? My daughter has bad allergies.
Maya | Wholesome Yum
0Hi Virginia, I assume you mean instead of the almond flour? Yes, you probably can, as it’s usually a 1:1 substitute for white flour for something like muffins (not always the case for other baked recipes, but for muffins, yes). I haven’t made these breakfast muffins with white flour though, so let me know how it goes if you try!
Anne
0I want to try these but don’t need them to be gluten free. Almond flour is expensive so will all purpose flour work?
Maya | Wholesome Yum
0Hi Anne, It might work but I haven’t tried that, as I don’t usually use white flour. Let me know how it goes if you try it — I’m sure it would help other readers!