Beth Warren Nutrition Blog

Breakfast Oat Muffin

by Beth Warren May 8, 2020

Looking for that COZY YUM to go with your coffee in the morning? One of the most commonly requested food items I receive is a healthy muffin. While there are recipes out there techincally more healthful, I also wanted to discover on that can seamlessly fit within our BWN Method. There's a difference between something being more whole food based and a nice option for what I call a "clean treat" versus one that can be integrated within a plan to also lose weight.

My daughter, Channah, wanted to make a muffin for breakfast one day, and she came up with this idea. After a few tweaks, I created the perfect breakfast muffin recipe (2 is a serving and counts towards a grain carbohydrate on the BWN Method; 1 can count as a grain carbohydrate snack).

Breakfast Oat Muffin

A delicious balanced breakfast muffin.


  • 2 ripe bananas
  • 1/2 cup milk
  • 1 cup oats
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 6 oz Greek yogurt (Chobani Vanilla less sugar is yummy, or plain with 2 tbsp maple syrup for added sweetness, if preferred)
  • 1/8 cup dark chocolate chips (optional)


Mix all ingredients in a mixing bowl. Spray a muffin tin with cooking spray. Scoop the batter into each muffin slot until about half full. Place about 4 dark chocolate chips on top of each muffin. Bake at 350F for 15 minutes. Allow to completely cool and set.They may seem a little wet but they harden as they completely cool, more so the next day.

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