Make these easy breakfast muffins for an energising snack, then check out our healthy muffins, healthy carrot cake muffins, breakfast egg muffins and banana muffins. We've also got plenty more delicious muffin recipes to try.

Also try more of our healthy breakfast recipes such as these healthy flapjacks, healthy cookies, sugar-free banana bread and healthy granola.


  • 125g wholemeal flour, sifted
  • 125g plain flour, sifted
  • 2 tsp baking powder
  • 100g molasses sugar or dark sugar
  • a handful pumpkin seeds, plus a few extra for the tops
  • sultanas or raisins, a handful
  • 100ml (use any oil without much flavour) oil
  • 4 bananas, very ripe and mashed (or 350ml thick fruit purée)
  • 2 eggs, lightly beaten
  • 2 tbsp milk


  • STEP 1

    Heat the oven to 180c/fan 160c/gas 4. Line 6 holes of an oiled non-stick muffin tin with squares of greaseproof paper (cut a square and push it in so it comes up the sides to the top of the tin). Mix the flours, baking powder, sugar, seeds and sultanas in a bowl, then add the oil, banana, eggs and milk. Fold quickly with a large metal spoon and don’t worry if the mix is still lumpy – mixing for too long makes muffins tough.

  • STEP 2

    Divide the mixture between muffin tins. Fill them to the top, sprinkle on a few extra seeds and bake for 20 minutes or until the muffins are cooked through. Cool briefly, then put on a wire rack.

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