Healthy Harvest Breakfast Muffins Recipe

Name: Healthy Harvest Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1 1/4 cups oatmeal (whole grain); 1/4 cup brown sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon sea salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon ginger (fresh or powdered); 2 cups bananas, ripe & mashed (about 4 medium); 2/3 cup applesauce; 1/3 cup carrot, shredded; 1 large egg; 2 tablespoons butter (melted); 1/2 cup slivered almonds; 1/2 cup walnut pieces; 2 tablespoons butter (melted); 1/3 cup brown sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 cup raisins (optional)

Servings: persons

1 cup whole wheat flour
1 1/4 cups oatmeal (whole grain)
1/4 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger (fresh or powdered)
2 cups bananas, ripe & mashed (about 4 medium)
2/3 cup applesauce
1/3 cup carrot, shredded
1 large egg
2 tablespoons butter (melted)
1/2 cup slivered almonds
1/2 cup walnut pieces
2 tablespoons butter (melted)
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins (optional)

1
Preheat oven to 375.
2
Line muffin pan with cups, if desired.
3
Squirt each cup with non-stick cooking spray.
4
Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
5
In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
6
In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
7
Add banana mixture to the flour mixture along with the raisins, if you desire.
8
STIR JUST UNTIL MOISTENED. Do not over stir.
9
Fill muffin cups 2/3 way full.
10
Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
11
Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
12
Makes 16 small muffins, or 8 giant-sized muffins.

804

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup whole wheat flour, 1 1/4 cups oatmeal (whole grain), 1/4 cup brown sugar, 2 1/2 teaspoons baking powder, and more.

Yes, Healthy Harvest Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Healthy Harvest Breakfast Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions