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oatmeal muffins

Breakfast

Healthy Breakfast Muffins

A delicious stack of Healthy Breakfast Muffins in spring papers by a glass of milk

Happy belated Easter! Last weekend I made some carrot cake cupcakes for Easter which were fun and delicious, (You can check them out on Instagram.) and this week I decided it would be fun to turn them into Healthy Breakfast Muffins. It feels like the right kind of thing to eat in the springtime. Plus I needed to use up some bananas!

Top down view of Healthy Breakfast Muffins

I started with bananas and carrots and added pecans, oatmeal and some whole wheat flour. These muffins are surprisingly light and not at all dry. I used coconut milk for mine because half the family is now dairy-free. You could easily substitute regular milk, buttermilk, or Greek yogurt instead.

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