Food and Drink

My Go-To Breakfast Muffin Recipe

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I have been testing this breakfast muffin recipe for months now! I’ve changed it, adjusted different ingredients and amounts added this, removed that. I think I have finally found a mix that suits me just right! 🙂

This muffin is an all-in-one solution – LOL. It’s a combo of a: banana muffin, pumpkin muffin, oatmeal muffin, bran muffin, and a morning glory muffin (so it has carrot in it — but not shredded — microplaned so tiny so you get the benefits without the stringy carrots in your muffins) also with chocolate chips — because what good is breakfast with chocolate — AM I RIGHT?!

And, without further ado, here’s the recipe, enjoy!
*Photos are below the recipe.

My Go-To Breakfast Muffin Recipe
Cook time
Total time
Recipe type: Breakfast
Serves: 24 muffins
  • 3 cups bran cereal (or raisin bran)
  • 1½ - 2 cups skim milk (or cashew milk)
  • 2½ cups all-purpose flour (OR 1 cup whole wheat flour + 1½ cups regular all-purpose flour)
  • 2 cups old-fashioned rolled oats
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt (regular table salt)
  • ½ cup applesauce
  • 2 eggs lightly beaten
  • 5 mashed ripe bananas
  • ¼ cup canned pumpkin
  • ¼ cup microplaned carrots (or grated)
  • 1 cup packed brown sugar
  • ½ cup mini semi-sweet chocolate chips
  1. Preheat oven to 400F
  2. In a big bowl combine the bran cereal, the oatmeal and the milk.
  3. Stir (with a big spoon or spatula)
  4. Let stand 5min or until softened.
  5. In a separate (medium sized) bowl, whisk together: flour, baking powder, baking soda, cinnamon and salt
  6. Stir the following items into the cereal mixture: applesauce, lightly beaten eggs, bananas, pumpkin, carrots, brown sugar
  7. Fold the flour mixture in with everything else (a little bit at a time)
  8. This recipe makes 24 muffins, so I use 2 muffin tins that make 12 muffins each. I line them with liners and also spray the liners with cooking spray (because I've found that the muffins stick anyways.)
  9. Divide batter among baking cups.
  10. Bake until a toothpick inserted in center comes out clean (20 - 25mins)
  11. Cool 5mins in muffin tins
  12. Then cool on wire racks.
  13. Serve warm OR store up to 5 days at room temp in resealable plastic bag. (I store mine in the fridge.) You can also freeze them.
Nutrition Information
Serving size: 3 muffins

Fresh out of the oven!
On the cooling racks

As always — I love to hear from you! 🙂

Let me know what you think. If you make them, let me know if / how you changed the recipe and if you have any suggestions. And if you had issues – let me know that too.

Leave a comment below or you can find me on instagram here: @YarnAndChocolate or use the hashtag #YarnAndChocolate. I’m also on Facebook —


[image - Tamara signature]

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