Looking for a delicious, quick breakfast option? Up-and-go breakfast muffins are the perfect solution! These muffins are not only packed with flavor but also loaded with nutrients. They’re easy to make and provide the energy you need to kickstart your day.
Why Make This Recipe
These breakfast muffins are great for busy mornings. They can be made ahead of time and stored, so you have a healthy option ready to go. Plus, they are customizable. You can add your favorite fruits, nuts, or even chocolate chips! They are a fun way to enjoy breakfast without a lot of fuss.
How to Make Up-and-go Breakfast Muffins
Ingredients:
- 1/3 cup coconut oil (virgin or unrefined; normal oil also works but not as tasty, Note 1)
- 1 large egg (at room temperature, ~55g/2oz)
- 2/3 cup milk (at room temperature – full fat best; low fat and non-dairy ok too)
- 1/3 cup yogurt (plain/unsweetened)
- 1/2 cup honey (or maple syrup)
- 1/2 tsp vanilla extract
- 1 1/4 cups wheat germ (best) or 1 1/4 cups wheat bran (Note 2)
- 1 1/2 cups wholemeal flour (or ordinary flour – Note 3)
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1 tsp baking powder (Note 4)
- 1 tsp baking soda (sifted if lumpy or use 3 tsp extra baking powder – Note 4)
- 250g / 8 oz raspberries (set aside 18 and cut in half to decorate top if desired)
- 2 cups diced fresh fruit (not watery, like apples or pears)
- 1 1/4 cups dried fruit, nuts, choc chips, etc.
Directions:
- Preheat the oven to 190°C / 375°F (170°C fan). Line a 12-hole standard muffin tin with muffin cases or spray generously with oil.
- Whisk Wet: Place coconut oil in a microwave-proof bowl. Microwave for 45 seconds on high or until melted. Add the remaining wet ingredients and whisk until smooth.
- Mix in Dry: Sprinkle the dry ingredients across the surface in the order listed. Mix just until combined.
- Raspberries: Gently stir in the whole raspberries or any other add-ins of your choice.
- Fill Muffin Tin: Divide the batter between the 12 holes using an ice cream scoop. Decorate the top with halved raspberries.
- Bake: Bake for 25 minutes. Cool for 5 minutes, then transfer to a cooling rack.
How to Serve Up-and-go Breakfast Muffins
These muffins are perfect warm or at room temperature. You can enjoy them as they are or with a drizzle of honey or a dollop of yogurt for extra flavor. They’re also great on-the-go!
How to Store Up-and-go Breakfast Muffins
Allow the muffins to cool completely, then store them in an airtight container. They can last for up to 3 days at room temperature or up to a week in the fridge. You can also freeze them for up to 3 months. Just thaw and enjoy when you’re ready!
Tips to Make Up-and-go Breakfast Muffins
- Make sure all your wet ingredients are at room temperature for better mixing.
- Experiment with different fruits and nuts to find your favorite combination.
- Don’t overmix the batter; this keeps the muffins light and fluffy.
Variation
You can easily substitute the raspberries for blueberries, strawberries, or even chopped nuts. For a sweeter touch, consider adding chocolate chips or dried fruit.
FAQs
Can I use different types of flour?
Yes! You can substitute wholemeal flour with ordinary all-purpose flour if you prefer. Just keep in mind that the texture might be slightly different.
Can I make these muffins vegan?
You can try substituting the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a non-dairy yogurt and milk.
How can I make these muffins gluten-free?
Use gluten-free flour instead of wholemeal flour and check that your other ingredients are gluten-free certified.
Up-and-go Breakfast Muffins
Ingredients
Wet Ingredients
- ⅓ cup coconut oil (virgin or unrefined) Normal oil also works but not as tasty.
- 1 large egg (at room temperature) ~55g/2oz
- ⅔ cup milk (at room temperature) Full fat best; low fat and non-dairy ok too.
- ⅓ cup yogurt (plain/unsweetened)
- ½ cup honey (or maple syrup)
- ½ tsp vanilla extract
Dry Ingredients
- 1 ¼ cups wheat germ (best) or wheat bran Note 2
- 1 ½ cups wholemeal flour (or ordinary flour) Note 3
- ¼ tsp salt
- 1 tsp cinnamon powder
- 1 tsp baking powder Note 4
- 1 tsp baking soda Sifted if lumpy or use 3 tsp extra baking powder.
Fruits and Add-ins
- 250 g raspberries Set aside 18 and cut in half to decorate top if desired.
- 2 cups diced fresh fruit Not watery, like apples or pears.
- 1 ¼ cups dried fruit, nuts, choc chips, etc.
Instructions
Preparation
- Preheat the oven to 190°C / 375°F (170°C fan). Line a 12-hole standard muffin tin with muffin cases or spray generously with oil.
- Place coconut oil in a microwave-proof bowl. Microwave for 45 seconds on high or until melted. Add the remaining wet ingredients and whisk until smooth.
- Sprinkle the dry ingredients across the surface in the order listed. Mix just until combined.
- Gently stir in the whole raspberries or any other add-ins of your choice.
- Divide the batter between the 12 holes using an ice cream scoop. Decorate the top with halved raspberries.
Baking
- Bake for 25 minutes. Cool for 5 minutes, then transfer to a cooling rack.
