Half the Sugar Baker

These healthy breakfast muffins use some smart substitutions and special ingredients for muffins that make you feel good but are still super moist and fluffy! You can customize this recipe however you like by adding nuts, fruit, oats, and chocolate chips! Best of all, they are so easy to make with no special tools required! These are great for a quick breakfast or snack!

vertical image of Healthy Breakfast Muffin on a plate

Why I Love These Healthy Breakfast Muffins

I love these healthy breakfast muffins for so many reasons! First of all, they are so versatile! They are perfect for breakfast or a quick snack any time of day. I like to make a batch over the weekend and keep them in the fridge. Then simply microwave a muffin for 20-30 seconds for an easy treat. Unlike a lot of commercial muffins these days, which feel more like cupcakes, these muffins are lighter and less sweet.

These muffins are packed with wholesome ingredients like whole wheat flour, fruit, and applesauce for a more nutritious muffin that will keep you energized! Plus, they are made with less sugar and butter than traditional muffins. But don’t worry – these muffins are still super fluffy and moist thanks to the applesauce.

Also, these muffins are also so easy to make! The batter comes together in less than 20 minutes with simple tools. I love that there is no creaming or beating required!

Lastly, I love how customizable the muffins are! You can make them with whatever flavors you would like. For instance, you could add almond extract, coconut extract, or orange extract. For a brighter flavor profile, try adding some fresh fruit and citrus zest. For a cozy muffin, add your favorite spices like ground cinnamon and nutmeg. You can also add whatever mix-ins you like, for instance, fresh fruits, chocolate chips, or rolled oats!

half of a Healthy Breakfast Muffin on a plate

What’s Special About These Healthy Breakfast Muffins

Thanks to the applesauce and yogurt, these muffins are extra moist, even though they are made with reduced butter and sugar. They feel super light and have a coarser crumb than most commercial muffins. These muffins are also super easy to make and store well in the fridge, so they are easy to work into my daily routine!

Key Ingredients and Substitutions for These Healthy Breakfast Muffins

Vanilla extract – I love the flavor that vanilla extract adds to these muffins, but you could also try using other flavors like almond extract, orange extract, or coconut extract.
Yogurt – The plain yogurt adds extra moisture to these muffins and also reacts with the baking soda for extra rise! You could also experiment with using flavored yogurts to customize these muffins. If you don’t have yogurt, you can substitute kefir, buttermilk, sour cream, or milk!
Milk – This recipe will work with any fat content of milk (whole milk, low fat, or nonfat). I have not tested this recipe with dairy-free milk like soy milk and almond milk, but I think that it should work! Let me know if you try it!
Applesauce – Applesauce is a key ingredient in these muffins! It adds so much moisture to these muffins and makes up for some of that reduced butter and sugar. You don’t taste any applesauce flavor in the final muffins! If you don’t have applesauce, you could substitute pumpkin puree, pureed pears, buttermilk, or plain yogurt.
Whole wheat flour – I like using whole wheat flour in these muffins because it adds some extra fiber and a richer, more complex flavor. If you don’t have whole wheat flour, you can substitute all purpose flour. If you like baking with almond flour, you can use 1/2 cup almond flour in place of 1/2 cup whole wheat flour.
Dried fruit and nuts – While these mix-ins are completely optional, I think they are so delicious in these muffins! I like using a variety of dried fruit including raisins, oranges, cranberries, cherries, and even golden berries. I also like to add some chopped walnuts for extra flavor and texture. You could also try substituting fresh fruits like berries, chopped apples, peaches, and bananas. Also consider adding chocolate chips!

half of a Healthy Breakfast Muffin with dried fruits

Tips for Making These Healthy Breakfast Muffins

Although these healthy breakfast muffins are super easy to make, here are some tips to make the process even easier!

Don’t over mix the batter! Once you combine the wet and dry ingredients, simply stir with a spoon or spatula until just combined – the batter doesn’t have to be completely smooth! Over mixing can develop gluten and lead to tough or dense muffins!
Use room temperature ingredients! This is especially important for the eggs and milk. Room temperature ingredients combine more easily and rise higher in the oven!
For extra plump and juicy dried fruit, try soaking the dried fruit in 1/4 cup warm water or juice overnight. This will rehydrate the fruit and make them extra juicy.

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5 from 1 vote

Healthy Breakfast Muffins

These healthy muffins are perfect for breakfast, or any time of day! They are made with whole wheat flour, less sugar, and less butter, but they are still super moist and fluffy!

Prep Time15

Cook Time18

Total Time33

Course: Breakfast, Snack

Keyword: healthy, muffins

Servings: 12 muffins

Author: Half the Sugar Baker

Ingredients

4 tablespoons unsalted butter melted
2 tablespoons olive oil or vegetable oil
1/3 cup granulated sugar
2 eggs preferably room temperature
1 teaspoon vanilla extract
1/4 cup yogurt or substitute buttermilk, sour cream, or milk
2/3 cup milk preferably room temperature
2/3 cup applesauce see notes for substitutes
1 cup whole wheat flour or substitute all purpose flour
1 1/4 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoons baking soda
1/4 teaspoon salt
1 cup dried fruit, chopped if large optional
1/2 cup nuts, chopped optional

Instructions

Preheat oven to 375º F. Line a standard 12-cup muffin pan with paper liners or grease well.
In a large bowl, whisk the butter, oil, and sugar together. Add the eggs, vanilla extract, and yogurt. Whisk until well combined. Add the milk and applesauce and whisk until incorporated. The applesauce will not completely mix into the wet ingredients – just make sure it's dispersed.
In a separate bowl, whisk the whole wheat flour, all purpose flour, baking powder, baking soda, and salt until well combined. Dump the dry ingredients into the wet ingredients and stir gently until just combined. Add the dried fruit, nuts, and any other mix-ins and fold until incorporated. Be careful not to over mix!
Spoon the batter evenly into the prepared muffin pan. It's ok if the muffin cups are full.
Bake the muffins in the preheated oven for 18-22 minutes, or until they are golden on top, and an inserted toothpick comes out clean. Remove from oven and allow the muffins to rest in the pan for 5 minutes. Then transfer the muffins to a wire rack to finish cooling.
Enjoy warm! To reheat, simply microwave a muffin for 20-30 seconds.

Notes

Instead of applesauce, you can substitute pumpkin puree, pureed pear, or plain Greek yogurt.

For extra plump dried fruit, try soaking them in warm water or juice overnight.

These muffins are super customizable! Try adding your favorite extract like almond extract, orange extract, or coconut extract. Or, add some fresh fruit and citrus zest. Consider adding your favorite spices like cinnamon or nutmeg!

Instead of dried fruit and nuts, try adding whatever mix-ins you would like! For instance, fresh fruit, chocolate chips, or rolled oats.