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.
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 Breakfast Muffins?
According to my calculations, each healthy mini breakfast muffin has about 71 calories and
3 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
To lower the SmartPoints further you could substitute your favorite sugar substitute with the ¾ cup of brown sugar which adds 38 SmartPoints to this recipe. This would lower the SmartPoints by 1 in each mini muffin.
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If you like these healthy 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
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 cup old-fashioned rolled oats (or oat bran)
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large tart apples (peeled, cored and shredded)
- 1-½ cups finely shredded carrots
- ½ cup chopped walnuts (or flaxseed meal)
- ½ cup raisins (or dried cranberries)
- 2 eggs
- ½ cup milk (I used almond milk)
- ¼ cup vegetable oil (I used light olive oil)
- 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, stir together the eggs, milk and oil. Pour into the flour mixture and stir until everything is just moistened.
- Fill muffin pans about ¾ 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.
Recipe Source: Simply in Season (affiliate link)
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
Simply in Season Video with Pat Andeen
More Light Healthy Muffins for Weight Watchers
- Light and Healthy Kodiak Muffins
- Light and Healthy Apple Pecan Muffins
- Low Fat Apple Bran Muffins
- Blueberry Bran Muffin Tops
- 10 Healthy Blueberry Muffin Recipes for Weight Watchers
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Just to let you know that i just calculated the ingredients and it gives me 4 points not 3 per muffins (for 18)
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!
Hi! This recipe loos amazing! I was wondering what the nutrition information would be if I made regular sized muffins?
Thanks so much!
Excellent muffin, Martha! Made them this morning. Thank you for another great recipe.
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!
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 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.
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
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?
Love this recipe! Nice and quick breakfast for the family. It was a big hit in my house!