Healthy Breakfast Muffins
Member recipe

Healthy Breakfast Muffins

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(10 ratings)

Member recipe by


Serves 1 - 12 Muffins

I cant actually take credit for this recipe but i have added some additions. It tastes fabulous, is full of really healthy stuff and is the perfect for a breakfast on the go.

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  • 125g plain flour
  • 75g wholemeal flour
  • 200g rolled oats
  • 75g brown sugar
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 bananas, mashed
  • 2 large eggs, separated
  • 3 tbsp sunflower oil
  • 250ml milk
  • 125g blueberries
  • Other ideas:
  • Add 50g currents to the mixture for a fruity muffin.
  • Substitite 50g of the rolled oats for 50g dessiccated coconut.
  • Add 50g chocolate chips of your choice for a naughty but nice breakfast muffin.
  • 50g other dried fruit such as cranberries.
  • 50g hazelnuts or other nuts chopped up small.


    1. In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
    2. Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
    3. In a separate bowl whisk the egg whites until soft peaks form.
    4. Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
    5. Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
    6. The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.

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Comments (15)

lynnhine's picture

I make a lot of muffins and have never had a batch turn out as dense as these so not sure quite what went wrong. They are way too salty, almost inedible.

rjolly's picture

Don't think the recipe needs salt as the baking powder makes it quite salty anyway. I would probably add a little more sugar next time as they were definitely not sweet enough. I have to say my kids loved them.

Hermanmun's picture

Will definitely make these muffins again, lovely texture and flavour.

sara louise's picture

Could somebody please tell me how much plain flour to use? On my screen the picture is over that section and I want to make these tonight!

Sugarrush1976's picture

These are way to salty to be considered healthy. Also a portion of fruit or veg needs to be 80g to count as one of your 5 a day so unfortunately you'd need to eat an awful lot of these to count.

Helenlouevans's picture

These are great I add some poppy seeds and pumpkin seeds and chopped mixed nuts.

I also use spelt flour as healthier 200g instead of other flours.

Top tip these freeze very well ideal for lunch boxes :-)

sonali704's picture

A great recipe and the muffins were very filling. I made half the quantity of what the recipe stated, and still I managed to get a lot of muffins. I packed these wholesome muffins in my son's lunchbox, and I had them for breakfast. very filling.

iamkate2's picture

Perfect first time. Lovely muffins, nice taste especially with fresh blueberries. I will be making these again.

keshya's picture

LOVE this recipe! At first I thought it could do with more sugar, but actually they are perfect as they are and are really filling and go down very well with a nice cup of tea!
Only thing, I ended up making 18 muffins! I think my cases were too small.

kittyhawk13's picture

I like this recipe except is there anything I can do to not make them so stodgy? I also used lots of dried fruit that I soaked in apple juice a day or 2 before which made the fruit mega tasty. All in all a nice recipe :)

mdthesaturdays2's picture

How many calories do you think are in these?

Swan-17's picture

Roughly 190 calories per muffin in a batch of 12

enewall's picture

I love these muffins. I've altered the recipe to suit myself, though the original was grand. I use 100g of each flour, reduce the sugar to 60g, beat the whole eggs in with the milk and oil, use skimmed milk, and add TONS more fruit. I use about double the weight at least - of mixed berries (usually blueberries and blackberries or raspberries) and dried cranberries or raisins. . I eat a muffin every morning for breakfast, but they're also great high fibre, low fat, snack that will give you one or two portions of fruit for the day depending how much you add to the recipe.

rednata's picture

The flavour is amazing but the texture not so much.
It's a bit heavy when it should be more fluffy.
I've added a but of wallnuts and used sultanas instead of blueberries.. The flavour combination is excellent!
And it's a perfect breakfast muffin.

Questions (4)

augustpicnic's picture

It's such a shame that no one has fixed the picture or answered how much plain flour to use. It doesn't make sense to keep this recipe on the website if no-one can use it!

akiernan's picture

How much plain flour do you use? I can't see the amount on my screen and is it essential to separate the eggs?? I will be making these before work so time will be of the essence.....

augustpicnic's picture

125g plain flour. I changed the size of my browser and the picture moved so I could see the ingredients list!

augustpicnic's picture

125g plain flour. I changed the size of my browser and the picture moved so I could see the ingredients list! Probably too late for you but might be useful for others.

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