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Healthy Breakfast Muffins

Healthy Breakfast Muffins

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  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: Western


Packed with fibre, protein and the goodness of fruit AND veggies, these Healthy Breakfast Muffins are a great way to start the day. They are freezer friendly so they are great to prep in bulk for those busy school mornings.


  • 150g (one medium) mashed overripe banana
  • 1 cup (205g) un-sweetened Greek Yogurt
  • 2 eggs
  • 1/2 cup (125ml) low flavoured olive oil
  • 1/2 cup (125ml) milk
  • 1/2 cup (100g) brown sugar (you can reduce to 1/3 cup for a lower sugar option)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 medium (110g) apple grated
  • 1 medium (55g) carrot grated
  • 1 1/2 cup (205g) wholemeal (whole wheat) flour (plain, unleavened)
  • 1 1/4 cups wheat bran
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda


  1. Preheat your oven to 180c fan bake and line and grease a medium muffin tray.
  2. In a large bowl mix together the mashed banana, greek yogurt, olive oil, milk, eggs, brown sugar, vanilla and cinnamon until well combined.
  3. Stir through the grated apple and carrot until evenly mixed.
  4. Add in the flour, wheat bran, baking powder and baking soda and mix gently until just combined.
  5. Spoon into the prepared muffin tin and bake for around 15-18 minutes or until a skewer inserted into the centre of a muffin comes out clean and when you press the top of the muffin gently it bounces back.
  6. Remove from the oven and stand in the muffin tin for 5 minutes before cooling on a wire baking rack. If storing for later cool completely then freeze in a zip lock bag.