Up-and-go breakfast muffins!
User Reviews
4.9
93 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Cooling
15 mins
-
Servings
12
-
Calories
217 kcal
-
Cuisine
International
Up-and-go breakfast muffins!
Report
Recipe video above. No more dry, bland healthy muffins. These are healthy - but delicious!! Just 1 1/4 tsp of oil and 2 tsp honey per muffin, lower fat than usual sweet-treat muffins, refined sugar free and contain extra dietary fibre. Great for breakfast because it's not sweet like cake. But also morning tea - they are just sweet enough for me. :) Stays fresh for days.
Share:
Ingredients
Wet:
- 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
Dry:
- 1 1/4 cups wheat germ (best) OR 1 1/4 cups (80g) wheat bran (Note 2)
- 1 1/2 cups wholemeal flour (sub 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 3 tsp extra baking powder) - Note 4
Add ins - CHOOSE ONE:
- 250g / 8 oz raspberries , 18 set aside and cut in half to decorate top if desired
- 2 cups diced fresh fruit (not watery) - like apples, pears
- 1 1/4 cups dried fruit, nuts, choc chips etc
Instructions
- Preheat 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 remaining Wet ingredients, 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 other add-ins of choice.
- Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
- Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.
Notes
- Coconut oil - Better for you than butter and ordinary oil, with the added benefit of subtle tasty coconut flavour! Virgin & unrefined coconut oil has coconut flavour (because they are not processed, so better for you) and has a texture like firm butter so needs to be melted to mix in. Makes these muffins tastier!
- Refined coconut oil does not have coconut flavour and is pourable like ordinary oil - can be used in this recipe too.
- Ordinary oil can be substituted but will reduce flavour in the muffins. Butter can also be substituted and will give them lovely flavour but muffin will not be quite as moist inside.
- Wheat germ is the seed inside wheat kernels and has a lovely nutty flavour. Find it in the cereal or health food aisle of grocery stores. Wheat bran can also be used but the flavour is a bit earthier and less nutty. I'd use something sweeter than raspberries to balance this out - like dried fruit.
- Both wheat germ and wheat bran have similar good-for-your dietary characteristics (see in post for more info!).
- Wholemeal flour (aka wholewheat flour) makes the muffins softer and has more flavour than plain/all-purpose flour (but you can use plain flour, maybe double the vanilla and add extra cinnamon!)
- Baking powder and baking soda (bi-carbonate) - These have different rising qualities and this combination gives these muffins the best shape, in my opinion. However, you can use just baking powder if you want - use 4 teaspoons in total.
- Storage - 4 to 5 days in an airtight container. Fridge is best though pantry also fine if it's not too warm where you are. Freezer 3 months.
- Nutrition per muffin.
Nutrition Information
Show Details
Calories
217cal
(11%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
16mg
(5%)
Sodium
156mg
(7%)
Potassium
237mg
(7%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
57IU
(1%)
Vitamin C
6mg
(7%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217cal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 156mg | 7% |
| Potassium | 237mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
Other Recipes
You'll Also Love
Dairy-Free Peanut Butter Cold Brew Protein Shake
American, International, Vegetarian, gluten-free
5.0
(9 reviews)
