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Weight Watchers Recipe of the Day: Healthy Breakfast Muffins
If you prefer healthy muffins you can feel good about serving for breakfast, I hope you will give this recipe a try. They are officially called “Company Muffins” in the Simply in Season (affiliate link) cookbook, where I first came across them last week.
If you are not familiar, Simply in Season (affiliate link) is a World Community Cookbook, where the recipes are organized by season.
In addition to wonderful simple wholesome recipes, the cookbook has ideas for buying and cooking wholesome, fresh locally produced food, a fruit and vegetable guide, as well as reflections and anecdotes on the meaning and place of food in our lives.
I picked up my copy several years ago in a Ten Thousand Villages shop and have been enjoying it ever since.
Recipe Notes
As soon as I read the ingredient list and realized I had everything I needed to make this muffin recipe, I’ve been thinking about them.
Yesterday waking up with more energy than usual, I decided to bake them in mini muffin pans so they could be enjoyed both for breakfast and as a teatime snack!
These muffins are kind of like carrot cake muffins, apple muffins, whole wheat muffins and oatmeal muffins all combined into one.
They turned out moist and tasty with just enough sweetness and plenty of spice from the generous amount of cinnamon.
We enjoyed them yesterday for breakfast and I reheated some this morning to share with colleagues from a from a business development workshop I am taking with my coach and friend, Erin.
Since everyone who has tried them enjoyed them, I look forward to making them again.
How Many Calories and WW Points in these Healthy Breakfast Muffins?
According to my calculations, each healthy mini breakfast muffin has about 71 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
2 PointsPlus (Old plan)
To lower the WW Points further, you could substitute your favorite sugar substitute with the 3/4 cup of brown sugar which adds 38 Points to this recipe. This would lower the Points by 1 in each mini muffin.
If you like these healthy low calorie breakfast muffins, be sure to check out some of my other Weight Watchers friendly recipes including Banana Oatmeal Chocolate Chip Mini Muffins, Microwave Mug Apple Pancake Puff, Low-Fat Apple Bran Muffins, Chunky Banana Bran Muffins and Blueberry Oat Scones
If you’ve made this Mini Breakfast Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Healthy Breakfast Muffins Recipe
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup old-fashioned rolled oats (or oat bran)
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large tart apples (peeled, cored and shredded)
- 1-1/2 cups finely shredded carrots
- 1/2 cup chopped walnuts (or flaxseed meal)
- 1/2 cup raisins (or dried cranberries)
- 2 eggs
- 1/2 cup milk (I used almond milk)
- 1/4 cup vegetable oil (I used light olive oil)
Instructions
- Preheat your oven to 375F degrees and grease your mini muffin pans.
- In a large bowl, combine the flours, oats, brown sugar, cinnamon, baking soda, baking powder and salt, stirring until well blended.
- Add the shredded apples, carrots, walnuts and raisins and stir until they are coated with the flour mixture and then make a well in the center of the mixture.
- In a small bowl (affiliate link), stir together the eggs, milk and oil. Pour into the flour mixture and stir until everything is just moistened.
- Fill muffin pans about 3/4 full. Bake in preheated oven for 18 to 20 minutes for regular muffins and 12 to 15 minutes for mini muffins.
- Remove from the oven and place on wire racks to cool slightly.
- After 5 minutes or so, remove the muffins from the pans and allow to cool completely before storing or enjoy while warm.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 2 PointsPlus (Old plan) This recipe makes 18 muffins or 36 mini muffins. Nutritional estimates calculated for mini muffins. I’d double the points if opting for 18 regular size muffins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Simply in Season
Simply in Season Video with Pat Andeen
Love this recipe! Nice and quick breakfast for the family. It was a big hit in my house!
Delish!! and satisfying! I added 1 Tbsp of allspice to this recipe which added a lot of punch. I substituted Splenda brown sugar blend for regular brown sugar. I find these very satisfying. I made them in regular size muffin tins. I have them for breakfast with a slice of light old Cheddar cheese.Keeps me full for a long time.
What was the temperature of the oven? And how long did you cook them for?
The recipe looks delicious. Can I substitute the milk for plain yogurt.
Hi Marcela, I’ve only made the recipe as written so can’t be 100% sure but think yogurt would work fine. Hope this helps. ~Martha
I used only whole wheat flower and half stevia and half brown sugar. I also added vanilla and nutmeg. DELICIOUS! The whole family loved them. I did NOT use walnuts or raisins bc I did not have any… they didn’t even need them.
I was wondering if you could substitute gluten-free flour for the whole wheat and all-purpose flour with the same result.
I haven’t tried with gluten free flour but believe it would work fine. ~Martha
I made these muffins tonight. They came out wonderfully and were delicious. They remind me of muffins I used to get at Whole Foods called “Morning Glory Muffins.” Loved this recipe and the directions were great!
Excellent muffin, Martha! Made them this morning. Thank you for another great recipe.
Hi! This recipe loos amazing! I was wondering what the nutrition information would be if I made regular sized muffins?
Thanks so much!
I never leave any comments but I just had to for these. They are amazing. Simple and amazing. Hubby and I devoured these. Luckily I had frozen some for my son so he’s still got some left. Five stars!
Thank Jhen.
Hi,
Just to let you know that i just calculated the ingredients and it gives me 4 points not 3 per muffins (for 18)