Loaded Breakfast Muffins

Loaded Breakfast MuffinsThis week we are celebrating school breakfast week and encouraging students to eat healthy, enjoy breakfast, and get active through the Fuel Up To Play 60 program. To go along with this, I decided to share a great grab-&-go breakfast or snack for picky eaters from my co-worker Becky Low.

Loaded Breakfast MuffinsThese muffins are loaded with fiber, nutrients, and flavor and take about 30 minutes from start to finish. We start with a basic muffin recipe with oats, cornmeal, and whole wheat flour. You could also add in wheat germ or bran for more nutrients. Then we load them with nutrient packed fruits and vegetables. Some great options would be:

  • Carrots, shredded
  • Zucchini, shredded
  • Raisins
  • Spinach (10-oz package), thawed and well drained – squeeze out excess liquid (I like to puree with milk and egg before adding to other ingredients)
  • Crushed pineapple, well drained
  • Craisins, dried cranberries
  • Dried Cherries, raspberries, strawberries (1/4-1/2 cup)
  • Blueberries, fresh or frozen
  • Banana, mashed
  • Applesauce, may need to cut milk back to 1/3 cup
  • Pumpkin, Sweet Potato, Butternut squash (cooked and pureed), may need to cut milk back to 1/3 cup

You can use any ingredient or a combination of ingredients to equal a combined 3/4-1 cup total. I decided to try carrot and raisin, which turned out to be a super yummy combination. Make up a batch this week and next week try some other varieties. You will have your picky eaters enjoying fruits and vegetables for breakfast in no time! Enjoy!Loaded Breakfast Muffins

Loaded Breakfast Muffins 


  • 1/2 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1/4 cup quick cooking rolled oats
  • 1 tablespoon cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda, scant
  • 1/4 teaspoon salt
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 cup 1% milk
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • 3/4 – 1 cup add-in ingredients (see below for suggestions)


Preheat oven to 400° and grease standard muffin tin, or line a muffin tin with cupcake liners (6-7 cups).

Stir together dry ingredients. In a seperate bowl whisk together the egg, milk, butter and vanilla. Stir in “Add-In” ingredients; add dry ingredients and stir just until mixed. Spoon into prepared muffin tins; bake 15-20 minutes or until lightly browned and toothpick inserted in center comes out clean. Add a glass of milk or a yogurt and breakfast is served!

Find this recipe and more on our website as well as a printer friendly version.


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