Breakfast, Healthy Baking

Georgie’s Healthy Breakfast Muffins

4.65 from 28 votes
These Healthy Breakfast Muffins make for a healthy, easy, and delicious grab-and-go breakfast — and they're Georgie approved!

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Hi Bold Bakers!

WHY YOU WILL LOVE THIS RECIPE: These Healthy Breakfast Muffins are quick to make, and Georgie approved! The muffins are full of flavor, with the natural sweetness from bananas, and perfect for little hands to grab and devour.

I’m always looking for recipes that make my mornings with my little one easier — and, of course, healthy options for breakfast! This breakfast muffin recipe is one I go back to again and again because our son, Georgie, loves them! They’re the perfect size for his lunchbox, and I’m happy that I can feed him something delicious and good for him (and for me!)

Our family loves the taste of these muffins; they’re naturally sweetened with bananas and a touch of honey, and the Greek yogurt helps give the muffins a slight tang while also helping to keep them nice and moist.

Plus, my Healthy Breakfast Muffins recipe is packed with healthy ingredients that will keep you and your little ones nourished for a long time. These morning muffins are made with whole wheat flour and oat flour, which are packed with fiber, which will keep everyone full and happy until lunchtime. Bananas add vitamin C and potassium to the mix. Greek yogurt is also a great alternative to other fats, like oil, and has high protein, making it a great addition. 

I also like to use honey instead of sugar, as it has a lower glycemic index, which means your blood sugar won’t be raised as quickly, and you can avoid the dreaded sugar crash.

Give these muffins a try this week, and let me know what you think!

Table Of Contents

Tools You Need

Healthy Breakfast Muffin Ingredients

  • Whole wheat flour: I use whole wheat flour for this recipe because it is a bit denser, which helps keep you full for longer. Plus, whole-grain foods are a great healthy choice!
  • All-purpose flour: I also add a bit of AP flour to these muffins; I find it helps keep the muffin a bit lighter.
  • Oat flour: Oat flour is a lot like whole wheat flour, but it adds a nice nutty taste.
  • Baking soda and baking powder: These are the rising agents in the muffins.
  • Salt: I tend to add salt to everything, even the sweetest of my desserts because it helps bring out all the other flavors.
  • Bananas: Bananas help flavor and sweeten these muffins. Plus, the natural moisture in the bananas helps to keep your muffins moist.
  • Greek yogurt: Greek yogurt helps add a slight tang to the muffins, which gives them a nice, complex flavor and helps keep the muffins moist. Plus, it’s chock full of protein! 
  • Eggs: Eggs are what will hold your muffins together.
  • Honey: I like to use a natural sweetener for recipes I want to be healthy, and honey is my usual go-to.
  • Vanilla extractA little vanilla, like salt, helps bring out the other flavors of a recipe.
  • Coconut oil: I opt to use coconut oil instead of other fats because it’s a tad healthier and superb at keeping things moist!

How To Make Healthy Muffins

  1. First, you will need to combine the dry ingredients (whole wheat flour, all-purpose flour, oat flour, baking powder, baking soda, and salt) in a medium bowl.
  2. In a separate bowl, mash the bananas very well with a fork and then add the wet ingredients (yogurt, honey, eggs, vanilla extract.)
  3. Combine the wet and dry ingredients until they just combine. Try not to overmix!
  4. Then, drizzle in the melted coconut oil and mix until combined. 
  5. Divide the batter into a 12-cup muffin pan lined with paper liners or parchment paper.
  6. Bake for 17-18 minutes in a preheated oven at 350°F (180°C.)

Nutritional Information

When making breakfast for our son, I try to make it as healthy as possible (don’t worry about Georgie, he gets plenty of treats in this house!)

I love these muffins because:

  • They only have 188 calories per muffin.
  • They’re packed with 5 grams of protein!
  • They are relatively low-fat.
  • They contain plenty of fiber.

Can I Make Muffins Ahead Of Time? Can I Freeze Muffins?

Yes, you can make muffins in advance. I love making a batch of these muffins in order to grab and go. I like to make them on a Sunday, then have them stored in an airtight container at room temperature for Monday and Tuesday. 

But I think the best way to make muffins ahead of time is to freeze them! Once the muffins are cooled, I pop them in an airtight container or Ziploc bag and freeze them. When I’m ready to pack Georgie’s lunch box, I defrost them in the microwave.


How do I know when my muffins are cooked?

A good way to test if your muffins are done baking is to insert a wooden skewer into the center of one of the muffins in the middle of the tray. If it comes out clean, it has finished baking. Since these muffins tend to get dry if they’re overcooked, try testing them about 5 minutes before the 17-18 minutes of bake time is up. 

Why are my muffins stuck to the paper liner?

While not the end of the world, sometimes your muffins may stick to the paper liners you use in your cupcake tin. Be sure you let your muffins cool completely before you remove the paper.

Why are my muffins dry?

These muffins do tend to dry out if you overbake them, but there may be a few reasons why your muffins are dry. One reason could be that your oven temperature is too high; every oven is different and sometimes what you set your oven to is not the actual temperature. 

Another reason is that you simply baked the muffins for too long. Be sure to start testing for doneness five minutes before the recommended bake time. 

You could have also overmixed the batter. It’s tempting to just keep stirring, but stop as soon as your ingredients are fully combined! 

Gemma’s Pro Chef Tips For Making Healthy Breakfast Muffins

  • Be sure that all of your ingredients are at room temperature for the best results.
  • When baking with bananas, the riper the better! I always throw overripe bananas in an airtight container or bag into our freezer so I can defrost them and make these muffins at a moment’s notice! Be sure to peel your bananas before freezing them to make using them even easier. 
  • You can add 1 cup (5 oz/142 g) of chopped, toasted nuts to the batter just before filling the muffin tin.
  • Be careful not to overbake these muffins, as they can taste a bit dry.
  • Try my Homemade Oat Flour

Want More Healthy Breakfast Recipes? Try:

Georgie’s Healthy Breakfast Muffins

4.65 from 28 votes
My Healthy Breakfast Muffins make for a healthy, easy, and delicious grab-and-go breakfast — and they're Georgie approved!
Author: Gemma Stafford
Servings: 12 muffins
Prep Time 20 minutes
Cook Time 25 minutes
My Healthy Breakfast Muffins make for a healthy, easy, and delicious grab-and-go breakfast — and they're Georgie approved!
Author: Gemma Stafford
Servings: 12 muffins


  • 1 cup (5 oz/142 g) whole wheat flour
  • ¾ cup (3 ¾ oz/105 g) all-purpose flour
  • ¼ cup (1 ¼ oz/35 g) oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 small bananas (9 ½ oz/270 g/1 cup mashed)
  • ½ cup (4 oz/115 g) Greek yogurt
  • 2 large eggs, at room temperature
  • 2 tablespoons (1floz/30ml)honey
  • 1 teaspoon vanilla extract
  • 6 tablespoons (3floz/90ml) melted coconut oil


  • Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners. Set aside.
  • In a medium bowl, combine the whole wheat flour, all-purpose flour, oat flour, baking soda, baking powder, and salt.
  • In a separate medium bowl, mash the bananas well with a fork. Whisk in the yogurt, eggs, honey, and vanilla extract.
  • Combine the wet and dry ingredients until just combined. Lastly, drizzle in the melted coconut oil and mix to combine.
  • Divide the batter evenly among the prepared muffin cups. Use all the mix to fill the wells.
  • Bake for 17 -18 minutes or until a wooden skewer inserted in the center comes out clean. (Just a note: bake these until they are just done, then remove them from the oven. They tend to get dry if they are over-baked.)
  • Allow to cool before eating. Store leftovers in an airtight container at room temperature for up to 2 days. I like to freeze mine once cooled, then defrost them in the microwave to pack them into Geoge's lunch box.

Recipe Notes

Nutrition Facts
Georgie’s Healthy Breakfast Muffins
Amount Per Serving (1 muffin)
Calories 188 Calories from Fat 73
% Daily Value*
Fat 8.1g12%
Saturated Fat 5.9g37%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.8g
Cholesterol 31.5mg11%
Sodium 210.1mg9%
Potassium 149.2mg4%
Carbohydrates 25.1g8%
Fiber 2.5g10%
Sugar 7.2g8%
Protein 4.9g10%
* Percent Daily Values are based on a 2000 calorie diet.
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27 days ago

I have made these muffins about four times now – both my toddler and I love them! I don’t usually have coconut oil on hand so sub in avocado oil and they turn out great. Love the flavor that the three different flours bring. This is a keeper!

8 months ago

Hi Gemma,
Since I saw this recipe I make this often and love how healthy and delicious these are. I keep them in the freezer and when I want one for my husband and I, we just pop them into the microwave a few seconds to thaw. I also take out of freezer to share with and let them thaw at room temperature. Love your videos and recipes, thanks!❤😊

9 months ago

Hi Gemma, What flour could I use instead of the wheat flours? My daughter has a gluten allergy and can’t tolerate any flour with gluten. Thanks!

9 months ago

I have silicon muffin moulds. Can i microwave it ?. Or use only muffin paper in oven ? Or wat can i do ?Wat should i do ?

Robin Drisko
Robin Drisko
10 months ago

What would be the best replacement for the coconut oil? Unfortunately, I can’t have coconut!

1 year ago

Aloha Gemma!

I made these this morning. Not only was this quick to make, it was delicious! I swapped
1 cup almond flour for the whole wheat, used the AP flour as noted in the recipe and swapped organic coconut flour for the oat flour. I also had two larger frozen bananas that I thawed. So good! Definitely will be making this again. Oh, hubby loved it too!

Di Akufo
Di Akufo
1 year ago

Hello Gemma what are the measurements pls? Tnx

Amanda Dunlop
Amanda Dunlop
1 year ago

I’m allergic to bananas – what can I use instead?

1 year ago

Can I substitute all-purpose flour or white whole wheat flour for the oat flour?

Kristy Williams
Kristy Williams
1 year ago

Just made these for my toddler and she approved of them too! I was a little worried she wouldn’t like them because they are lightly sweet but she ate the tester piece and asked for the rest right away.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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