Dee's Healthy Breakfast Muffins

Dee Stillwell


In my quest to feed myself and my family with healthier food options...I started making these muffins. My son and grandson were always grabbing a granola bar and a banana on the way out the door. I decided they needed a better breakfast without all the preservatives and empty calories. They now eat these most mornings and it keeps them satisfied until lunch..and I feel good about what they are eating. I enjoy them as well and like that they have less gluten, sugar, and bad fats. Enjoy!


★★★★★ 1 vote

30 muffins
15 Min
25 Min



  • 4
  • 3-4 medium
    ripe bananas
  • 1/2 c
    organic coconut oil
  • 1 c
    greek yogurt
  • 1/4 c
    coconut or almond milk to thin batter a little
  • 3/4 c
    brown sugar or brown sugar substitute
  • 3/4 c
    stevia in the raw
  • 3 Tbsp
    pure agave nectar

  • 1 c
    gluten free flour, or any combo of gf flours ie: tapioca, brown rice,bean, etc
  • 1/2 c
    coconut flour
  • 1/2 c
    almond flour
  • 1 c
    rolled oats
  • 1/4 c
    flax seed, ground (about 1/3 cup seeds)
  • 2 Tbsp
    chia seeds
  • 2 tsp
  • 1/2 tsp
    each allspice and nutmeg
  • 1 1/2 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1 tsp
    sea salt

  • 1 c
    sliced almonds or walnuts, plus additional for tops
  • 1 c
    and ripe or frozen fruit, diced small, apples, berries, peaches, etc if desired
  • ·
    you can add dark chocolate chips, craisins, etc..or add nothing more

How to Make Dee's Healthy Breakfast Muffins


  1. Place all wet ingredients in the bowl of a stand mixer. Let mix while measuring the dry ingredients. Turn mixer to low and add flour mixture. Mix until combined. Add nuts, fruit, chocolate chips, craisins, etc if desired.
  2. Scoop into lined muffin tins about 3/4 full. top with sliced almonds, sprinkle with a bit of cinnamon sugar. Spray tops with Pam or coconut non stick spray (found it at Trader Joe's)
  3. Bake for 20-25 minutes. Serve warm plain or with low fat cream cheese and cold. We love them both ways. Enjoy!
  4. NOTE: If you are not watching your gluten intake, you can substitute gluten free flour for white whole wheat flour or ?. I would still use the almond and coconut flour tho because of the health factor.

Printable Recipe Card

About Dee's Healthy Breakfast Muffins

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy

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