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


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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 large
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


  • 1Preheat 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!
  • 2Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
  • 3In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
  • 4In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
  • 5Add banana mixture to the flour mixture along with the raisins, if you desire.
  • 6STIR JUST UNTIL MOISTENED. Do not over stir.
  • 7Fill muffin cups 2/3 way full.
  • 8Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp. per muffin.
  • 9Bake at 375 degrees for about 20 minutes, until the muffin springs back when lightly touched.
  • 10Makes 16 small muffins, or 8 giant-sized muffins.

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About Healthy Harvest Breakfast Muffins

Course/Dish: Muffins

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.