15 Healthy and Easy Breakfast Muffins Your Kids Will Love

Breakfast muffins are a fantastic way to kickstart the day for kids. They’re easy to make, packed with nutrients, and perfect for busy mornings or after-school snacks. With these 15 healthy and simple recipes, you can whip up delicious muffins that’ll keep the little ones fueled and happy.

Apple Cinnamon Muffins

Apple Cinnamon Muffins are a delightful treat that combine the sweetness of apples with warm cinnamon spice. They are soft, fluffy, and perfect for kids, making breakfast both fun and healthy. These muffins are super simple to whip up, requiring just a handful of ingredients and minimal prep time.

The flavors of fresh apples and cinnamon create a cozy, comforting taste that kids will love. Whether enjoyed at home or packed for school, these muffins are a fantastic way to start the day on a delicious note.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsweetened applesauce
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup diced apples (peeled)
• Optional: extra cinnamon for topping

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, whisk the applesauce, milk, vegetable oil, and egg until combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the diced apples.
5. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle with extra cinnamon if desired.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack.

Blueberry Greek Yogurt Muffins

Blueberry Greek Yogurt Muffins are a delicious and nutritious option for breakfast or snack time. These muffins are soft and moist, bursting with juicy blueberries in every bite. The tangy Greek yogurt adds a delightful flavor while providing a boost of protein, making them a great choice for kids.

This recipe is quick and simple to follow, perfect for busy mornings. You can whip up a batch in no time, and they are sure to become a family favorite!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Greek yogurt
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the Greek yogurt, vegetable oil, egg, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring just until moistened. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Pumpkin Spice Muffins

Pumpkin spice muffins are a delightful treat that blend the warm flavors of pumpkin, cinnamon, and nutmeg. These muffins are soft, fluffy, and perfect for breakfast or a snack. They have a subtle sweetness that kids will love, making them an excellent choice for a healthy breakfast option.

Making these muffins is a breeze! With simple ingredients and straightforward steps, you can whip up a batch in no time. They also freeze well, so you can make a big batch and enjoy them throughout the week.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup chopped nuts or chocolate chips (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix Dry Ingredients: In a bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. Combine Wet Ingredients: In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in nuts or chocolate chips.
5. Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a few minutes before transferring to a wire rack.

Carrot and Raisin Muffins

Carrot and raisin muffins are a delightful way to kickstart the day! These muffins are moist, slightly sweet, and packed with the goodness of carrots and dried raisins. They offer a tasty blend of flavors that kids will love, making them perfect for breakfast or a snack.

Making these muffins is a breeze. With just a few simple ingredients and easy steps, you’ll have a batch ready in no time. Not only are they delicious, but they also sneak in some healthy veggies, giving you peace of mind while your kids enjoy a tasty treat!

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• 1/2 cup raisins
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
3. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the grated carrots and raisins until evenly distributed.
6. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins are a fun and delicious treat that kids will love. These muffins combine the sweetness of chocolate chips with the moistness of zucchini, making them a great way to sneak in some veggies at breakfast. They have a fluffy texture and a rich flavor that will satisfy even the pickiest eaters.

Making these muffins is simple and quick, perfect for busy mornings. Just mix the ingredients together, bake, and you’ll have a batch of warm muffins ready to go. They’re great for breakfast or as a snack throughout the day!

Ingredients

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, combine the grated zucchini, sugars, oil, egg, and vanilla. Mix well.
3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool before serving.

Banana Oatmeal Muffins

Banana oatmeal muffins are a fantastic way to kickstart your day. They’re soft, moist, and packed with the natural sweetness of bananas, making them a kid favorite. These muffins are not only easy to make but also a great way to sneak in some healthy oats into your child’s breakfast.

The combination of oats and bananas gives these muffins a delightful texture and flavor. They’re perfect for busy mornings or a quick snack. Plus, they freeze well, so you can always have a batch ready to go when hunger strikes!

Ingredients

• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1 cup rolled oats
• 1/2 cup milk
• 1/4 cup honey or maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chocolate chips or nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the mashed bananas, milk, honey (or maple syrup), vegetable oil, and vanilla extract until well combined.
3. In another bowl, whisk together the rolled oats, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in chocolate chips or nuts.
5. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins are a delightful treat that combines the sweetness of ripe bananas with the creamy richness of peanut butter. These muffins are not only tasty but also pack a nutritious punch, making them perfect for kids and adults alike. They are incredibly simple to make, requiring just a few basic ingredients and minimal prep time.

The blend of flavors creates a moist, fluffy muffin that kids will love. Whether enjoyed for breakfast or as a snack, these muffins are sure to become a family favorite. Plus, they freeze well, so you can always have a batch on hand for busy mornings!

Ingredients

• 2 ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk (or a dairy-free alternative)
• 1/4 cup chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the mashed bananas, peanut butter, honey, egg, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined. If desired, fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Coconut Almond Muffins

Coconut Almond Muffins are a delightful way to start the day. These muffins are not only tasty but also packed with nutrition, making them a perfect breakfast choice for kids. The sweet coconut and crunchy almond combination creates a cozy flavor that everyone will love. Plus, they’re simple to whip up, requiring just a few common ingredients!

With a soft and fluffy texture, these muffins are an excellent option for busy mornings. They can be enjoyed fresh out of the oven or saved for a quick snack later. Kids will enjoy the subtle sweetness, and you can feel good knowing they’re eating something healthy. Let’s jump right into how to make these yummy muffins!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup shredded coconut
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/4 cup milk (dairy or non-dairy)
• 1/4 cup almond butter
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds, for topping

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the all-purpose flour, almond flour, shredded coconut, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix together the applesauce, milk, almond butter, and vanilla extract until well combined.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the sliced almonds on top.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack.

Spinach and Cheese Muffins

Spinach and cheese muffins are a tasty and nutritious option for kids. They offer a delightful blend of flavors, with the earthy taste of spinach balanced by the creaminess of cheese. These muffins are simple to make, making them a perfect choice for busy mornings or meal prep.

Packed with vitamins and protein, they are a wonderful way to sneak some greens into your child’s diet. Plus, they can be enjoyed warm or cold, making them versatile for lunches or snacks.

Ingredients

• 1 cup fresh spinach, chopped
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup olive oil
• 2 large eggs
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
2. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
3. In another bowl, mix the milk, olive oil, and eggs until well combined. Stir in the chopped spinach and shredded cheese.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
5. Fill the muffin tin with the batter, about 3/4 full for each cup.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before removing the muffins from the tin. Serve warm or store for later!

Mango Coconut Muffins

Mango Coconut Muffins are a delightful treat that kids will love. These muffins bring a tropical twist to your breakfast table with their sweet mango pieces and a hint of coconut. They are light, fluffy, and bursting with flavor, making them a fun and healthy option for little ones.

Making these muffins is a breeze! The recipe requires simple ingredients and can be whipped up in no time. Whether for breakfast or a snack, these muffins will brighten up your day with their delicious taste and vibrant colors.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup shredded coconut
• 1 ripe mango, diced
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the all-purpose flour, whole wheat flour, sugar, baking powder, salt, and shredded coconut.
3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced mango.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.