Up-and-go Breakfast Muffins
These delicious breakfast muffins are perfect for busy mornings, packed with flavor and nutrients, and customizable with your favorite fruits and nuts.
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.
Notes
These muffins can be enjoyed warm or at room temperature. Serve as they are or with a drizzle of honey or a dollop of yogurt for extra flavor. Store in an airtight container; they last for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.