Up-and-go breakfast muffins!
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Cooling
15 mins
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Servings
12
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Calories
217 kcal
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Cuisine
International
Up-and-go breakfast muffins!
Description
This recipe blends wholemeal flour with wheat germ or wheat bran to create a wholesome base for breakfast muffins. Coconut oil adds moisture and a mild coconut flavor, balanced by yogurt and honey for natural sweetness and richness. The batter is leavened with both baking powder and baking soda to achieve a nice rise and soft texture.
Mix-ins are versatile, from fresh raspberries to dried fruits, nuts, or chocolate chips, allowing customization according to taste or pantry contents. The muffins bake until golden and are decorated sometimes with halved raspberries on top for a fresh touch.
They are suitable for making ahead and storing for several days in an airtight container. The recipe notes suggest coconut oil variants and discuss ingredient substitutions that influence texture and flavor. Cooling the muffins on a rack prevents sogginess and preserves their crumb.
Ingredients
Wet:
- 1/3 cup coconut oil , virgin or unrefined (normal oil also works but not as tasty, Note 1)
- 1 egg at room temperature (~55g/2oz, large
- 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 OR 1 1/4 cups (80g) wheat bran (Note 2, best
- 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 raspberry 18 set aside and cut in half to decorate top if desired
- 2 cups Fruit not watery) - like apples, pears, diced, fresh
- 1 1/4 cups dried fruit etc
- 1 1/4 cups nut
- 1 1/4 cups chocolate chips
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
- Using virgin or unrefined coconut oil adds subtle coconut flavor and firm texture; refined coconut oil or ordinary oil can be substituted but alter flavor.
- Wheat germ offers a nutty taste while wheat bran is earthier; both work similarly nutritionally.
- Wholemeal flour provides more flavor and softness than plain flour, though plain can be used with adjustments to spices.
- Baking powder and baking soda combination optimizes muffin rise and texture; baking powder alone requires quantity adjustment.
- Store muffins in an airtight container for 4-5 days; refrigeration recommended in warm climates. Freeze up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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