Breakfast Muffins fit perfectly into my busy mornings. I enjoy options that are easy to prepare. Granola cookies worked before, but I needed something different. Muffins provided a fun and customizable alternative.
Contents
Breakfast muffin recipe
Breakfast muffins are perfect for a quick morning meal. You can grab one while heading out the door. The inspiration came from one of my favorite breakfasts: Greek yogurt with fruit, seeds, and honey. I experimented with baking muffins without refined sugar for a healthier breakfast.
Greek yogurt is ideal for creating moist muffins. I used it to replace butter for healthy fats and a creamy texture. I included mashed banana and finely chopped strawberries for enhanced moisture and sweetness. You could swap in apple compote or other berries.

I used rolled oats, ground almonds, and gluten-free flour for the base. A small amount of honey, cinnamon, and ginger added extra flavor. The result is a protein-rich muffin with nutrients from the eggs, yogurt, almonds, and seeds. The oats make them filling and help sustain energy until lunchtime.
These muffins are easy to prepare with minimal mixing. They take only 25 minutes to bake. You can make a batch on Sunday night to have breakfast ready for the entire week. Or you can freeze the muffins and defrost one whenever you need a healthy grab-and-go option.
These muffins are simple to prepare, versatile, and packed with flavor. You’ll need a 12-hole muffin tin, paper liners, a large mixing bowl, measuring cups/spoons (or a scale), a medium jug for eggs, a measuring jug for yogurt, and an oven. Here’s how to make nutritious oatmeal breakfast muffins!

Breakfast muffins
Ingredients
- 130 g self-raising flour
- 90 g rolled oats
- 30 g ground almonds
- 2 eggs
- 150 g Greek yogurt
- 1 medium ripe banana
- 8 fresh strawberries
- 2 tbsps honey
- 2 tbsps olive oil
- 1 tsp cinnamon
- 1 tsp ginger
Instructions
- Preheat the oven to 180C and line a muffin tin with 12 cases.
- Mix together the flour, oats, ground almonds and spices.
- Mash the banana, and beat the eggs in a jug.
- Chop 3 larger strawberries into quarters and set aside. Finely chop the remaining strawberries.
- Make a well in the mix of dry ingredients and add the eggs, banana, oil and honey. Mix lightly to combine.
- Add the Greek yoghurt and mix again, before adding the chopped strawberries and giving it a final stir. You should have a fairly soft, but not runny, batter.
- Spoon into the muffin cases and sprinkle with the mixed seeds and strawberry quarters.
- Bake for 20-25 minutes, until risen and just starting to brown on the top.
- Turn out onto a wire tray to cool.
Notes
Nutrition
Pairing suggestions
Breakfast muffins are paired with various foods to enhance your meal. Here are some excellent options:
- Non-alcoholic Beverages
- Chai Tea enhances oatmeal fruit muffins.
- Blueberry Greek Yogurt Smoothie balances muffin sweetness.
- Fruit smoothies provide a refreshing contrast to muffins.
- English Breakfast Tea goes well with sweet treats.
- Earl Grey Tea complements muffins with citrus flavors.
- Coffee pairs well with fruity muffins.
- Oat Milk Hot Chocolate enhances sweet muffin flavors.
- Honey Ginger Warm Milk adds gentle sweetness to breakfast.
- Alcoholic Beverages:
- Bloody Mary contrasts with sweeter muffins.
- Mimosa pairs well with sweet muffins.
- Food Pairings
- Yogurt adds creaminess and pairs well with the fruity flavors of the muffins. Greek yogurt can also provide a protein boost.
- Fresh fruits, such as sliced bananas, berries, or citrus fruits, increases the nutritional value.
- A handful of nuts (like walnuts or almonds) or seeds (such as chia or flaxseeds) can provide healthy fats and protein.
- Almond butter, peanut butter, or sunflower seed butter adds richness and flavor and increases protein content.
- Soft cheeses like cream cheese or ricotta create a savory contrast to the muffins’ sweetness.
- Scrambled eggs or an egg bake round out the meal with protein.
Variations
Here are some interesting versions of these healthy breakfast muffins:
- Berry Blast Breakfast Muffins replace strawberries with a mix of blueberries, raspberries, and blackberries. The combination of different berries creates bursts of tart and sweet flavors. The colors make them visually stunning. The mixed berries pair beautifully with the warm cinnamon and ginger spices.
- Pear and Ginger Power Muffins highlight the warm, spicy notes of ginger.
- Swap the banana and strawberries for two ripe, diced pears.
- Increase the ginger to 2 teaspoons.
- Add 1/4 cup of crystallized ginger pieces for extra zing.
- Tropical Morning Muffins
- Replace the banana with mashed mango.
- Swap the strawberries for a mixture of diced pineapple and shredded coconut.
- Skip the ginger and use cardamom instead of cinnamon.
- Apple-Cinnamon Crunch Muffins taste like autumn with a satisfying nutty crunch.
- Substitute the banana and strawberries with two grated apples.
- Double the cinnamon, and skip the ginger.
- Add 1/2 cup chopped walnuts to the batter
- Top with an oat-brown sugar streusel.
- Chocolate-Cherry Breakfast Muffins
- Replace strawberries with pitted, chopped fresh cherries
- Add 1/3 cup dark chocolate chips.
- Keep the banana
- Omit the ginger
- Reduce cinnamon to 1/2 teaspoon.