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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large bowl, mix together the whole wheat flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.

Step 3

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.

Step 4

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.

Step 5

If using, fold in the chopped nuts and dried fruit to distribute them evenly throughout the batter.

Step 6

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

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

Serving size	(1124.2g)

Amount per serving	% Daily Value*
Calories	2923.6

Total Fat 111.1g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat g
Cholesterol 519.2mg	0%
Sodium 2161.6mg	0%
Total Carbohydrate 438.6g	0%
Dietary Fiber 52.8g	0%
Total Sugars 161.1g
Protein 73.4g	0%

Vitamin D 175.0IU	0%
Calcium 568.3mg	0%
Iron 18.1mg	0%
Potassium 3302.6mg	0%

*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.

Source of Calories

Fat: 32.8%

Protein: 9.6%

Carbs: 57.6%