Healthy Breakfast Muffins

Quick and Healthy Apple Cinnamon Breakfast Muffins

Healthy Breakfast Muffins

Several years ago I discovered a muffin recipe that revolutionized my family’s mornings, leading to this post on quick and healthy apple cinnamon breakfast muffins.

As a busy momma with four kids who are always hungry, my middle name should be “Quick and Easy”. Especially when I often get side-tracked by a blow-out diaper, a morning-meltdown, or a load of laundry.

This recipe originated from a fabulous blog that you can check out here.

Now, even though I’ve made the original recipe more than a dozen times, I found that I enjoyed experimenting with it as well, and so, my Healthy Apple Cinnamon Breakfast Muffins were created.

If I’d been a little more on-top of things I would have taken pictures as I made these. That didn’t happen, and to be honest, I’m lucky I remembered to snap this image before I took a bite.

Without further Ado…

Quick and Healthy Apple Cinnamon Breakfast Muffins


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 TBSP wheat germ
  • 2 TBSP ground flax seed
  • 1/2 cup coconut sugar
  • 1 TBSP baking powder
  • 1/2 tsp. Pink Himalayan salt (or sea salt)
  • 2 TBSP cinnamon
  • 2 eggs
  • 2 tsps. vanilla extract
  • 1/2 cup melted coconut oil
  • 1/2 cup whole milk
  • 3/4 no sugar added applesauce


Pre-heat oven to 400 degrees and spray muffin tins with coconut oil cooking spray {or line with cupcake wrappers}

In a medium bowl combine all dry ingredients and set aside.

This is generally when the kids come asking when breakfast will be ready, or where they put the toy de jour.

In a large measuring cup combine liquid ingredients. Beat the eggs into this mixture. I find using a handheld egg beater works the best, but a fork will work as well.

If your kitchen isn’t currently a private sauna, you’ll want to melt the coconut oil in the microwave before adding it to the liquid mixture.

Add liquid mixture to the dry ingredients, stirring until combined.

Fold in applesauce.

Spoon batter into prepared muffin tins, filling only 3/4 of the way full.

Bake in the pre-heated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.

My children and I love to spread real butter (none of that fake spread or low-fat manufactured stuff) onto these while they’re warm.

Ideally you’ll let them cool some before removing them from the pan, but who am I kidding? These are still steaming when we’re finished saying grace and my kiddos are doing the inverted blow.

These seriously couldn’t be easier to make.

I’m not a huge fan of spending time in the kitchen, so knowing these are on my breakfast rotation guarantees you’ll have them together and on plates for your family in a jiffy.

Until next time,

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