Who doesn't want muffins for breakfast? These high fibre healthy breakfast muffins are a great way to start the day and packed full of goodness. Packed full of oats, seeds, blueberries and totally naturally sweetened, these are such a great breakfast or snack on the go and kids love them!
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These oat and blueberry muffins are a favorite in our house! We always have a stash in the freezer for breakfasts on those super busy mornings and they make great school snacks too. Refined sugar free and packed full of fibre (3g per muffin!!), this is a sweet breakfast that you can feel good about.
Weekends are all about football in our house (actually, so are weeknights) and if we haven't prepped overnight oats or we don't have time to make an egg based breakfast, then we just grab a couple of these muffins to tide us over until after football. They are nutritious, quick, easy and most importantly delicious!
Looking for more sweet breakfast recipes? Why not try our delicious Overnight Weetabix, comforting Breakfast Crumble or our amazing Breakfast Cake?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oats - We used a mixture of oat flour (blended oats) and whole whole oats so there is a nice mixture of texture. Using oat flour does make them a little more dense than using all purpose flour (plain flour), but it makes them higher in fibre. We prefer the chewier texture that is gives these healthy breakfast muffins too. You need to use rolled oats, not quick cook.
- Baking powder and soda - This is to help the breakfast muffins rise and get nice and light and fluffy too.
- Spices - We used a mixture of cinnamon and ginger to add some warmth to these sweet breakfast muffins. You can easily adjust these depending on your preferences.
- Flaxseeds -Not only are flaxseeds a great way to add some extra fibre to these high fibre breakfast muffins, but they are a great source of omega 3 fats too.
- Blueberries - Another way to add some fibre and they help to keep the breakfast muffin recipe sweet as well. You could swap them for raspberries if you prefer.
- Milk - Any milk will work in this recipe.
- Applesauce - This is what we used in replacement of butter, to keep the breakfast muffins lighter. It also adds more fibre too. You could use vegetable oil, but we try to avoid that.
- Maple syrup - Although the applesauce adds some sweetness, we wanted a little extra so we added some maple syrup. Another liquid sweetener like honey or agave would work too.
- Vanilla - Make sure you are using vanilla extract and not essence, as you will have a more natural flavor.
- Egg - We used a medium sized egg. Using a large egg will change the recipe. You could use flax egg instead if you wanted to make these vegan.
Variations
Veggies - If you want to add even more goodness to these, then you can add some grated carrot or zucchini (courgette). Don't add too much though, as it will add too much moisture. You will need to add a little less applesauce if you are doing this.
Fruit - You could swap the fresh blueberries for some dried fruit like raisins, dried cherries or dried cranberries.
Nuts -For extra fibre and a nice added crunch, why not mix some chipped walnuts or pecans into these? Be aware that most schools are nut-free though, so these wouldn't be suitable for school snacks with nuts in.
Frosting - If you wanted to make these a little more indulgent, then a cream cheese or yogurt based frosting would be delicious on top.
Chocolate - These really aren't missing chocolate, however if you did want to add a bit of chocolate to them, then you could mix in some dark chocolate chips.
How To Make High Fibre Breakfast Muffins
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Step 1: In a large mixing bowl, add the oat flour, whole oats, baking powder, baking soda, flax seeds, cinnamon and ginger. Mix it all together.
- Step 2: In a separate large bowl, combine the milk, egg, vanilla, apple sauce and maple syrup.
- Step 3: Pour the wet ingredients into the dry ingredients. Add the blueberries and fold everything together.
- Step 4: Divide the batter between twelve muffin cases in a muffin tin. Add a couple more blueberries to the top of each muffin and sprinkle each with a few whole oats.
- Step 5: Cook for 15-18 minutes.
Serving Suggestions
We usually just have these by themselves, with a big cup of coffee as we race out the door. However, if you want to make them more filling and add some extra goodness to them, then slice them open and slather them with some nut butter. Have you tried our Vanilla Almond Butter or Homemade Peanut Butter?
Dannii's Top Tips
- Why not add some orange zest to this breakfast muffin recipe for a burst of fresh flavor?
- To make sure there is an even amount of mixture in each muffin case, you could use an ice cream scoop to portion it out.
- We like to eat these still a little bit warm, however if you leave them to cool for 10-15 minutes then it will make it easier for them to come away from the cases so that the muffins don't break apart.
- Some of the blueberries will sink down to the bottom, so you could reserve some to push into the top of the muffins before they go in the oven if you wanted them more evenly spaced.
- These would work with whole wheat flour, but would be more dense. You could do half all-purpose flour (plain flour) and half whole wheat flour.
Frequently Asked Questions
These will keep in an airtight container for up to 3 days. To freeze them, individually wrap them and then put them in a freezer bag. They will keep for up to 3 months.
Using oats makes them gluten free already if using verified gluten-free oats. However, you can swap the oat flour for gluten free flour if you prefer.
Yes, you can use frozen blueberries, however they will need to be cooked a little longer to ensure that the breakfast muffins are not soggy.
More Muffin Recipes
If you've tried this high fibre muffin recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
High Fibre Breakfast Muffins
Ingredients
- 200 g (2.5 cups) Oats - blended into flour (use certified gluten free oats to ensure this recipe is gluten free)
- 50 g (0.66 cups) Oats - left whole (use certified gluten free oats to ensure this recipe is gluten free)
- 2 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 2 tablespoon Flax seeds - ground
- 180 ml (0.75 cups) Skim milk
- 1 Egg
- 100 ml (0.5 cups) Applesauce
- 80 g (0.25 cups) Maple syrup
- 1 teaspoon Vanilla extract
- 150 g (1 cups) Blueberries
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- In a large mixing bowl, add 200 g Oats (blended into flour), 50 g Oats (left whole), 2 teaspoon Baking powder, 0.5 teaspoon Baking soda, 2 tablespoon Flax seeds, 1 teaspoon Ground cinnamon and 0.5 teaspoon Ground ginger. Mix it all together.
- In a separate mixing bowl, combine 180 ml Skim milk, 1 Egg, 1 teaspoon Vanilla extract, 100 ml Applesauce and 80 g Maple syrup.
- Pour the wet ingredients into the dry ingredients. Add 150 g Blueberries (reserving 24) and fold everything together.
- Divide the batter between twelve muffin cases. Add two blueberries to the top of each muffin and sprinkle each with a few whole oats.
- Cook for 15-18 minutes.
Recipe Tips
- Why not add some orange zest to this breakfast muffin recipe for a burst of fresh flavor?
- To make sure there is an even amount of mixture in each muffin case, you could use an ice cream scoop to portion it out.
- We like to eat these still a little bit warm, however if you leave them to cool for 10-15 minutes then it will make it easier for them to come away from the cases so that the muffins don't break apart.
- Some of the blueberries will sink down to the bottom, so you could reserve some to push into the top of the muffins before they go in the oven if you wanted them more evenly spaced.
- These would work with whole wheat flour, but would be more dense. You could do half all-purpose flour (plain flour) and half whole wheat flour.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Julia Wallace says
I packed a few of these delicious muffins for a long hike. So good!
Christine Gilsenan says
Tasty and not too sweet. I added orange zest as suggested and am glad I did. Was perfect for my afternoon break with my tea. Thank you for this recipe.
Julie Alderton says
Hi Dannii
Can I use honey instead of maple syrup? Thanks
Dannii Martin says
Yes, you can. There is a section in the post called "substitutions" that lists the swaps.
Julie Alderton says
Thank you much appreciate
Julie Alderton says
Made a batch of these muffins this morning and they’re delicious, do these muffins freeze okay?
Dannii Martin says
Yes, there is a storage section in the FAQs. These will keep in an airtight container for up to 3 days. To freeze them, individually wrap them and then put them in a freezer bag. They will keep for up to 3 months.
Sharon says
We are Dairy free would that still.qork.wirh a oat or almond milk ?. Apple sauce isn't for us either son can I just miss this or do you have a less sugar alternative please ?.
Dannii Martin says
You can use a dairy free milk, but apple sauce is essential as it replaces oil/butter.
Sherrie says
Do you make your own applesauce? Or do you buy it
Dannii Martin says
No, I buy it in bulk.
Maria Ramsey says
Pretty good overall, especially if you're trying to cut down sugar intake. Next time I would add more zest, more vanilla and cinnamon and maybe some chopped apple..I made my own oat flour...they took 20 minutes to really cook through.
Dannii Martin says
Chopped apple sounds like a delicious addition. Thanks for sharing.