Healthy Harvest Breakfast Muffins

Amy Alusa


When I came across this recipe; I was torn between really wanting a healthy but good tasting muffin--and of course my other main consideration: work. Well, this one is a little more involved; but really worth it. Check it out, you may very well agree with me! If you're only going to have a muffin for breakfast, wouldn't this be a great one?!!


★★★★★ 1 vote

15 Min
20 Min


  • 1 c
    whole wheat flour
  • 1 1/4 c
    oatmeal (or other whole grain)
  • 1/4 c
    brown sugar
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
    sea salt
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
  • 1 tsp
    ginger (fresh or powdered)
  • 2 c
    ripe bananas, mashed (about 4 medium)
  • 2/3 c
  • 1/3 c
  • 1 lg
  • 2 Tbsp
    butter, melted
  • 1/3 c
    brown sugar
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1/2 c

How to Make Healthy Harvest Breakfast Muffins


  1. Preheat oven to 375.
    Line muffin pan with cups, if desired. Spray pan or liners with vegetable spray. Spraying the paper liners a bit, makes it easier to pull off the paper without taking the whole muffin with it!
  2. Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
  3. In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
  4. In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
  5. Add banana mixture to the flour mixture along with the raisins, if you desire.
  6. STIR JUST UNTIL MOISTENED. Do not over stir.
  7. Fill muffin cups 2/3 way full.
  8. Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp. per muffin.
  9. Bake at 375 degrees for about 20 minutes, until the muffin springs back when lightly touched.
  10. Makes 16 small muffins, or 8 giant-sized muffins.

Printable Recipe Card

About Healthy Harvest Breakfast Muffins

Course/Dish: Muffins

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