Healthy Breakfast Muffins

Contributing Writer: Jamie Sanders
Some days we are in such a rush to get out the door, it’s hard to have time for a healthy breakfast or snack.  For times like these, I like to keep healthy options in the freezer.

These Healthy Breakfast Muffins are made with oats, pumpkin and a touch of wheat germ for a healthy boost.  I often double the batch and freeze some for later.  They are so quick to put together and freeze very well.  You will love them for a quick breakfast or snack as you run out the door.

1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup firmly packed brown sugar
1/2 cup raisins (optional)
1 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice (I always add another 1/2 tsp or so of cinnamon, but that is optional)

1/2 tsp salt
1 tsp vanilla
1 cup canned pumpkin
3/4 cup fat-free milk
1/3 cup canola oil
1 egg lightly beaten
1/8 cup of wheat germ (optional)
Preheat oven to 400 degrees and line a 12-cup muffin tin with cupcake liners.  (Sometimes my muffins stick to the paper liners, so I prefer the aluminum liners, but paper was all I had today.)

Combine dry ingredients in a large bowl.

In a medium bowl, combine the pumpkin, milk, oil, vanilla and egg, blending well.

Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. (Try not to over mix!)

Fill muffin tin evenly and sprinkle the wheat germ on top of the muffin mixture.

Bake for 22-25 minutes.


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