Healthy Breakfast Muffins
Member recipe

Healthy Breakfast Muffins

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(15 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.

Comments, questions and tips

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Sara Conran's picture
Sara Conran
27th Jun, 2020
We substituted raspberries for the blueberries as there were no blueberries in the shop. We cut the raspberries into quarters and also added white choc chips. Soooo good!
11th Aug, 2018
Made 5 or 6 times now and I love them. Good start to the day.
lynnhine's picture
20th Sep, 2016
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.
16th Apr, 2016
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.
26th Jun, 2015
Will definitely make these muffins again, lovely texture and flavour.
sara louise
14th Jan, 2015
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!
10th Aug, 2014
My breakfast muffins are similar and use banana and honey in place of refined sugar whilst containing very little fat, find the recipe here: :)
15th Jun, 2014
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.
22nd May, 2014
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 :-)
28th Jan, 2014
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.


mandy w's picture
mandy w
18th Sep, 2018
Thanks for this delicious recipe! Any idea of the nutritional information for it? Thanks!
27th Aug, 2015
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!
24th Mar, 2015
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.....
27th Aug, 2015
125g plain flour. I changed the size of my browser and the picture moved so I could see the ingredients list!
27th Aug, 2015
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.
4th Nov, 2017
I think it would be useful to put the nutrition facts with the recipe. You never know when someone might need to look at something like that...