Healthy Breakfast Muffins: Master Mix

I have to say that I’m very excited about this new addition to my healthy breakfast routine. I like the occasional muffin for breakfast, but those heavy white flour, sugar-laden muffins are just not a great addition to a good morning breakfast.

Like many people trying to eat healthier meals, I’ve been eating eggs, drinking smoothies, making overnight oatmeal, or sprouted whole grain toast. But I have to say I miss having the occasional pancake or muffin for breakfast.

So I am very, very excited by this recipe for healthy breakfast muffins – the master mix!

Healthy Breakfast Muffins

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In my quest to make a basic muffin mix that would be low-carb and sugar-free, I started with a recipe from Mark Bittman’s How to Cook Everything.

I knew that I couldn’t just replace the 2 cups of white flour with almond flour or coconut flour, so I started playing around with a few different flour replacements until I found the mix that worked.

Using Low Carb Ingredients To Make The Perfect Muffin

Best of all, it tastes like a regular muffin! It doesn’t have that grainy texture that often happens with nut flours. The secret is in the mixture of flours – a combination of almond flour, oat fiber (NOT oat bran), coconut flour, and unflavored protein powder. The only downside – it doesn’t rise quite as well as a regular muffin (but it still tastes good!).

With this basic mix, you can make a variety of muffins. So far I’ve made plain (which tastes sort of like a cornbread – would make a nice base for lemon poppyseed!), blueberry, and double chocolate chocolate chip. It has been wonderful to have a muffin that tasted just like a muffin!

I plan on using this mix to make pancakes and quick breads next. I’ll be sure to share my results with you! Try this recipe for healthy breakfast muffins and you won’t be disappointed!

Some of the harder to find ingredients:

Healthy Breakfast Muffins: Master Mix Recipe

These healthy breakfast muffins are a perfect get up and go.


  • Basic Mix:
  • 1/2 cup almond flour
  • 1/2 cup oat fiber
  • 1/3 cup coconut flour
  • 1/4 cup protein powder
  • 1/2 cup xylitol
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder
  • To make muffins:
  • 2 eggs
  • 2 Tablespoons melted butter
  • 3/4 cup to 1 cup almond milk


For basic muffin mix:

  1. Combine all ingredients and mix well.
  2. Use right away or store in the refrigerator until you’re ready to use.
  3. Makes about 2 cups mix.

To make muffins:

  1. Preheat oven to 350 degrees.
  2. Grease a 12-cup muffin pan.
  3. Add eggs, melted butter, and 3/4 cup almond milk to the master mix (or, if you doubled or tripled the master mix recipe, use 2 cups of the basic mix).
  4. {If you prefer a sweeter basic muffin, add another 1/4 cup xylitol.}
  5. If it still seems too thick, add up to 1/4 cup more milk.
  6. Scoop out into the muffin pan and let sit for 5 minutes.
  7. Bake 20-25 minutes until muffins are cooked through.
  8. Remove from oven and let cool in muffin pan.
  9. When muffins are cooled remove from pan.
  10. Store in a covered container (refrigerate if not eating within one week).

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