Ingredients & Substitutions
Here I explain the best ingredients for my breakfast muffin recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Healthy Breakfast Muffins
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Adjust the sweetness to your preference. My family loves these muffins with 1/3 cup of my sugar-free honey for a mild sweetness. If you prefer them sweeter, try 1/2 cup—I’ve done it, and they’re delicious both ways! If you’re adding raisins or any other mix-ins like nuts or dried cranberries, give them a quick toss in a bit of almond flour first. This little trick helps keep them evenly distributed throughout the muffins instead of sinking to the bottom. This is less crucial for this specific breakfast muffin recipe, though, because the batter is already very thick. You can skip the 10-minute batter rest if you’re in a hurry, but letting it sit makes the muffins fluffier and less dense. Trust me, it’s worth the wait! If the batter seems super thick to the point where it takes effort to stir, add a little more applesauce. But it’s normal for it to be on the thicker side (see my pictures and video). So don’t add too much, or the muffins may turn out too “wet.” The texture improves as they cool. I think they are pretty good fresh out of the oven, but even better after cooling for 15 minutes, or even the next day. You can always reheat them! These breakfast muffins taste sweeter warm. I find this is actually common with many types of muffins!
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Tips: See the details in my post above! I’ve got notes on the sweetness level, the consistency of the batter, and cooling. Variations: You can make these breakfast muffins in 10 flavors — oatmeal raisin, blueberry, chocolate chip, honey walnut, lemon poppyseed, banana, morning glory, pumpkin spice, cranberry pecan, or cinnamon apple! See the amounts in my variations section. Storage: Keep the muffins on the counter for 1-2 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition info is calculated using my natural sugar free honey, and does not include the optional raisins, which do increase the amount of sugar. 📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle! I usually love savory breakfasts the most (gimme some pesto eggs and bacon any day), but these muffins have had me craving sweet in the morning. And I’m grateful to have another meal prep option for my kids to grab before school. Are you a sweet or savory breakfast person? Curious what kind of breakfast recipes I should make more of. Let me know in the comments below!
