Easy, Healthy Breakfast Muffins

Healthy muffins: truth or urban myth? Since we’re all on our annual new-year-time-to-get-healthy kick, I think we should talk for a second about foods that are labeled “healthy”, but actually are kind of bad for you. There are lists all over the internet about these kinds of foods; ones that are touted as health food, but are packed with hidden sugars and other yucky additives. Often times, muffins are on these lists, but I swear, this time, its true. These muffins actually ARE healthy!

My healthy breakfast muffins skip the excess sugar, butter and oil, and instead are packed with heart healthy pumpkin, oats, flaxseed and almonds. Come to think of it, breakfast is great, but I think I’d even eat these during my mid-afternoon energy slump in order to keep me going for the rest of the day. Whenever you want to eat them, these would be a great addition to your new years diet. They’ll keep you full and energized, and are portable so you can eat them on the go. Bonus: they’re really easy to make. Double bonus: I got to use up a bunch of stuff that had been sitting around in my pantry for a while, so if your resolution was to get organized in your house, maybe this pantry clean out recipe is perfect for you as well!

Healthy Breakfast Muffins 

  • 1 1/4 cup whole wheat flour
  • 1 cup oats
  • 1/3 cup packed brown sugar
  • 1/4 c. ground flax seed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/4 cup pumpkin puree (canned or homemade)
  • 1 egg
  • 1/2 cup milk 
  • 1/4 cup melted butter
  • 1 tsp vanilla
  • 1-5oz bag Champion Almond Fruit Mix (or 5 oz any dried fruit and/or nut combination) 

Preheat oven to 375 degrees F. Spray/grease a muffin tin, or use paper liners.

In a medium bowl, whisk together flour, oats, brown sugar, flax seed, baking powder, baking soda, cinnamon, and salt until combined. Set aside.

In a large bowl, gently combine pumpkin, egg, milk, melted butter, and vanilla. Beat at a medium low speed until well combined, about 1 minute

Slowly beat the dry ingredients to the wet ingredients. Mix until just combined. Fold in the fruit mix. 

Fill 18 muffin cups 2/3 full. Bake for 18-20 min, until golden brown.

If you want to learn more about foods that are labeled as “healthy”, but actually are bad for you, check out these lists from

Cooking Light Magazine 

Spark People 

and Forbes 

From personal experience, I’d just like to say that if you’re thinking of a adopting a healthier lifestyle in 2013, try not to think of foods as low-calorie, or “diet” foods. Think of food as nutrition to fuel your body. Educate yourself on what nutrients your body needs to optimize your energy and health. Eat those foods, and forget about the size of your jeans or the number on the scale. Life is too short to torture yourself over things like that. Eating the right foods in the right amounts will make more of a difference in your life than size 4 jeans ever would.

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    • says

      Great Question! I sprinkle mine on salad. You can also add a little to any bread you make or you can mix it with bread crumbs and use it as a topping for a gratin, or as a binder in something like crab cakes!

  1. says

    I just made these and they are DELICIOUS! I was skeptical because any ‘healthy’ muffins I’ve made in the past always ended up tasting like cardboard and were hard as hockey pucks, but not these!

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