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Published: . Last Updated: by: Ginny McMeans
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Healthy Morning Muffins have multiple grains, nuts,and fruit. They make a morning ritual complete for the best and tastiest breakfast. So good and easy.
Muffins are such an easy go-to. In the case of these muffins, they are not only easy and delicious but healthy, too. There are multiple grains, nuts, and fruit, and it's really a fun recipe to throw together.
Do you pinch off pieces of your muffin and pop them in your mouth? If I haven't smeared them with dairy-free butter, that's my habit. Sipping tea or coffee and pinching off pieces of muffins.
Really! Do you do that? It's relaxing. I almost always eat them plain, so they are very pinchable. Muffins are so good, and these have a really good texture, too.
Another question. Every once in a while, do you find yourself running late, and you haven't had breakfast yet? Grab a muffin. And wouldn't that be nice if it was a healthier one?
Table of Contents
What Makes Breakfast Muffins Healthy?
- Grains, Nuts,and Fruit!
- For these Morning Muffins, you have a huge variety ofhealthy ingredients.
- Bran Cereal
- Whole Wheat Flour
- Oats
- Flaxseed Meal
- Walnuts
- Apple
- Raisins
What are Some other Great Vegan Breakfast Muffins?
- Irish Oatmeal Chocolate Chip Muffins - Just in time for St Patrick's Day
- Here are some fruity muffins to help you start the day - Vegan Apricot Muffins
- Chocolate Espresso Muffins are big and delicious
- These Apple Granola Muffins even have your morning cereal inside
Oh, my word! I just counted, and I have 17 muffins on the blog that would work for breakfast and a couple of pretty sweet ones that are best for dessert.
Let's see! Let me show you a picture of one of them. How about those Chocolate Espresso Muffins? Now those call for coffee!
How to Make Muffins at Home
- It iseasy!
- It's necessary to have muffin tins for these breakfast muffins enough for 12 muffins.
- Paper cups come in very handy, especially if you're not sure of the recipe yet. Or if the tin is old and blackened or if you want to use as little 'grease as possible' or make them prettier with a certain color paper cup.
- Round up all of your ingredients. Sometimes, there are quite a few if adding fruit and spices.
- Get the equipment together. Including a mixer or large, sturdy wooden spoon, measuring cups and spoons, a paring knife, and a large bowl.
- Follow the recipe exactly. Baking can be tricky if you go off track.
Can Breakfast Muffins Be Frozen?
- Most definitely!
- IF FREEZING:
- After they have cooled, you may freeze them using any of the methods shown in my article How to Prepare Food for the Freezer.
- They defrost quickly, so it doesn't take any planning. The microwave will also zap them in 20 seconds.
📋 Recipe
Healthy Morning Muffins
Ginny McMeans
Healthy Morning Muffins have multiple grains, oats, nuts and fruit. They make a morning ritual complete.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Breakfast
Cuisine Muffins
Ingredients
- 1 tablespoon flaxseed meal mixed with 2 ½ tablespoons water - this is the egg substitute
- 1 cup whole wheat flour
- ½ cup bran cereal - ground coarsely
- ½ cup finely ground bran cereal
- ½ cup quick cooking oats
- ½ cup cornmeal
- ½ cup coconut sugar
- ½ cup chopped walnuts
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup raisins
- 1 cup almond milk
- â…“ cup dairy-free butter, melted and cooled a bit
- 1 cup 1 apple - whatever the measurement turns out to be - granny smith apple, peeled and cut chunks (this will go into a food processor later. Do not peel the apple until right before using because it will turn brown - a bit.
Instructions
Mix the flaxseed meal and water and set aside.
Put muffin paper liners in 12 muffin cups.
In a large bowl, combine the flour, both bran cereals, oats, cornmeal, sugar, walnuts, raisins, baking powder, baking soda, cinnamon, ginger and nutmeg.
In a food processor add the flaxseed meal mixture, almond milk, melted butter, and apple and process for about 15 seconds.
Pour this liquid mixture into the large bowl that is holding all the dry ingredients. Stir well until just combined.
Spoon the batter into each muffin cup.The batter will pretty much be to the top of the muffin cups.
Bake at 400° for 25 minutes or until a toothpick, inserted in the center, comes out clean.
Transfer muffins to a rack and let cool.
Notes
IF FREEZING:
After they have cooled you may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer.
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
Nutrition
Serving: 1MuffinCalories: 177kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 288mgPotassium: 210mgFiber: 3gSugar: 5gVitamin A: 85IUVitamin C: 0.3mgCalcium: 66mgIron: 1.9mg
Tried this recipe?Let us know how it was!
More Breakfast
- Vegan Breakfast Burrito
- Vegan Pop Tarts
- Strawberry Smoothie
- Healthy Breakfast Bars
Reader Interactions
Comments
Ginny McMeans
If you are meaning the vegan butter then, I am sorry, but no. This recipe has to have it. Maybe you could substitute a mashed banana for it. Not sure though since I have not tried it. let me know if you make them. Thanks 🙂
Ginny McMeans
Welcome! I am so glad you found me too! Congratulations for making the change. One hint is to make sure you get enough protein to start with. I didn't pay attention and my hair got brittle. I take a supplement (biotin) just to keep my bases covered. Keep coming back because I am always putting on new goodies. 🙂
Suzanne Scott
These have become my favorite muffins. They are so full of great fiber and I feel full forever! Thanks for the great recipe!
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