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

Tamara at Yarn & Chocolate
Cook Time 23 mins
Total Time 23 mins
Course Breakfast
Servings 24 muffins


  • 3 cups bran cereal or raisin bran
  • 1 1/2 - 2 cups skim milk or cashew milk
  • 2 1/2 cups all-purpose flour OR 1 cup whole wheat flour + 1 1/2 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
  • 1/2 cup applesauce
  • 2 eggs lightly beaten
  • 5 mashed ripe bananas
  • 1/4 cup canned pumpkin
  • 1/4 cup microplaned carrots or grated
  • 1 cup packed brown sugar
  • 1/2 cup mini semi-sweet chocolate chips


  • Preheat oven to 400F
  • In a big bowl combine the bran cereal, the oatmeal and the milk.
  • Stir (with a big spoon or spatula)
  • Let stand 5min or until softened.
  • In a separate (medium sized) bowl, whisk together: flour, baking powder, baking soda, cinnamon and salt
  • Stir the following items into the cereal mixture: applesauce, lightly beaten eggs, bananas, pumpkin, carrots, brown sugar
  • Fold the flour mixture in with everything else (a little bit at a time)
  • 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.)
  • Divide batter among baking cups.
  • Bake until a toothpick inserted in center comes out clean (20 - 25mins)
  • Cool 5mins in muffin tins
  • Then cool on wire racks.
  • 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.
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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