Healthy sugar-free breakfast muffins that will wow your family

One long Sunday afternoon I was sitting at the kitchen table, fighting a craving for a sugary and calorific muffin.

I sipped at my tea and wondered, is it possible to bake healthy breakfast muffins that are still delicious? I could pack them full of sneaky hidden fruit and vegetables, and top them off with crunchy granola. A virtuous breakfast disguised as an awesome muffin-y baked treat – perfect!

They had only been in the oven for a few minutes when my daughter Kipper came running into the kitchen and announced, “Mmmmmmm! Something smells delicious!”

So far, so good.

But how did they taste?

As soon as they were ready, I pulled one out and broke it open. A waft of spicy scented steam billowed out and I blew on on it before taking a bite.

Fluffy inside, crunchy on top, and absolutely delicious! And all without added sugar and packed with fruits and vegetables. 

But I knew that my opinion wasn’t the one that counted.

The real test

The next morning, Kipper bounded into the kitchen to eat one of these yummy low-fat, no-added-sugar, fruit-and-veg-packed, granola-topped muffins for her breakfast.

She wolfed down half a muffin in a few seconds, ‘mmmm’-ing as she chewed.

Packed with fruit & veg, these deliciously moist breakfast muffins are low in fat and contain no added sugar. A perfectly healthy start to the day!

Then, because I was feeling so chuffed with how healthy the muffins were I made the mistake of mentioning that they had carrots in them. 

“Actually Mummy, I think I’ve had enough now…”

Really?! Although on the plus side, I did get to eat the extra half a muffin that she didn’t want to finish. 

Packed with fruit & veg, these deliciously moist breakfast muffins are low in fat and contain no added sugar. A perfectly healthy start to the day!

So, here’s my advice: Make these delicious, healthy, hidden fruit-and-veg breakfast muffins, but don’t tell anyone what’s under their disguise until they’ve been eaten all up. Good luck!

Makes 6 delicious fruity (and carroty) breakfast muffins. Yum.

Packed with fruit & veg, these deliciously moist breakfast muffins are low in fat and contain no added sugar. A perfectly healthy start to the day!

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breakfast muffins with granola topping
5 from 3 votes
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Granola-topped breakfast muffins

Low-fat, and with no added sugar, these fruit and veg packed breakfast muffins are a deliciously healthy way to start the day!

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 muffins
Author Helen

Ingredients

  • 75 g plain flour (2/3 cup)
  • 50 g porridge oats (1/2 cup)
  • 1 tbsp baking powder
  • 1 tsp mixed spice
  • 1 medium banana
  • 100 g fresh pineapple (divided) (1/2 cup diced pineapple)
  • 1 egg
  • 50 ml milk or non-dairy alternative (3 1/2 tbsp)
  • 25 g raisins (approx 2 tbsp)
  • 25 g chopped dried mango (or other dried fruit) (approx 2 tbsp)
  • 1 medium carrot, grated
  • 3 tbsp granola

Instructions

  1. Preheat the oven to 200C (400F). Line a 6-cup muffin tin with silicone or paper liners.

  2. Combine the flour, oats, baking powder and mixed spice. Set aside.

  3. Peel the banana and break into pieces. Place in a jug with half the pineapple, the egg and the milk, and blend with a stick blender until smooth. (Alternatively process in a blender.)

  4. Chop the remaining pineapple into small dice, and mix with the raisins, dried mango, and grated carrot.

  5. Stir the blended banana mixture into the dry ingredients and mix to combine. Stir in the pineapple, raisins, dried fruit and carrot, and mix well.

  6. Divide the mixture between the 6 muffin cases - they will be very full. Spoon 1-2 tsp of granola over each muffin.

  7. Bake at 200C for 20-25 minutes, until risen and golden, and a toothpick inserted into the centre of a muffin comes out clean. Remove from the oven and allow to cool. Serve warm or cold.

Recipe Notes

These muffins are delicious plain, but great cut and spread with a little butter. 

Store in an airtight container and eat within 24 hours.

If you need more breakfast muffin ideas – sweet or savoury – check these out:
Banana strawberry muffins from Little Sunny Kitchen
Banana granola streusel muffins from Recipes from a Pantry
Blueberry muffins from Tinned Tomatoes
Easy breakfast granola muffins from Mostly About Chocolate
Nutty apple and cinnamon wholemeal muffins from My Food and Happiness
Vegan full English breakfast muffins from Thinly Spread
Spinach and cornmeal breakfast muffins from Veggie Desserts
Breakfast muffins from Tin and Thyme
Beetroot, walnut, wild garlic and goats cheese brunch muffins from Tin and Thyme
Bananatella muffins from Munchies and Munchkins

 

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12 Comments:

  1. Sometimes you have to be sneaky and they look wonderful. Nice idea.

  2. Never give your baking secrets away. I love carrots 🥕 in muffins and the rest sounds good too 😀

  3. They look absolutely delicious. Kids are so funny, not wanting it when they know there’s carrot!

    • I know! The thing is, she actually likes carrot cake, so I’ve no idea why it was such a problem in these muffins.
      Next time I’ll just keep my mouth shut…

  4. These muffins sound scrumptious, would love to wake up to one or maybe two:-)

  5. These look delicious – and I’m very impressed they are sugar free. These will be much better for me than the cake I usually devour at breakfast time!

    • Cake?! At breakfast?! I usually manage to hold off until elevenses 🙂
      You could probably persuade yourself these were cake though, they are fruity and yummy.

  6. Oh, I really need these muffins! A little sweetness without the sugar sounds like heaven and I’ll happily eat the carrot too.

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