Healthy Breakfast Muffins
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup whole wheat flour (130 g)
  • ½ cup all purpose flour (65 g)
  • ½ cup oats (45 g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tbsp ground flax seed
  • 3 tbsp seeds, divided (chia, sunflower, pumpkin or your favorite seeds)
  • 2 large eggs
  • ½ cup plain non-fat yogurt (120 ml)
  • 4 tbsp coconut oil, melted
  • ¼ cup applesauce (130 g)
  • 2 ripe bananas, mashed
  • 2 tbsp honey
  • 1 tsp vanilla extract
  1. Preheat the oven to 375 F (180 C).
  2. Grease the cups of a standard 12-cup muffin pan, or line with muffin papers and lightly grease the papers.
  3. In a large bowl, mix together the whole wheat flour, all purpose flour, oats, baking powder, baking soda, salt, cinnamon, flax seed, and 2 tablespoons of the seeds.
  4. In a medium sized bowl, whisk the eggs, and add the yogurt, coconut oil, applesauce, mashed banana, honey, and vanilla extract. Stir well to combine.
  5. Pour the wet ingredients onto the dry ingredients and stir gently until just combined. Don't worry if the mixture is still slightly lumpy. It is important not to over-mix muffin batter.
  6. Fill the cups of the muffin pan with the mixture. They should be pretty full.
  7. Sprinkle the remaining 1 tablespoon of seeds over the muffins.
  8. Bake in the oven for 20 minutes, or until a toothpick inserted into the middle of the muffins comes out clean.
  9. Turn out onto a wire rack to cool.
  10. If using muffin papers, cool completely before removing the papers to stop them from sticking to the muffins.
Recipe by The Wholesome Fork at