Name: Up-and-Go Breakfast Muffins!
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: Wet Ingredients; 1/3 cup coconut oil, virgin or unrefined (or regular oil, but coconut oil is recommended for flavor); 1 large egg, at room temperature (~55g / 2oz); 2/3 cup milk, at room temperature (full-fat preferred, but low-fat or non-dairy options are fine); 1/3 cup plain, unsweetened yogurt; 1/2 cup honey (or maple syrup); 1/2 tsp vanilla extract; Dry Ingredients; 1 1/4 cups wheat germ (or wheat bran as an alternative); 1 1/2 cups wholemeal flour (or regular flour if preferred); 1/4 tsp salt; 1 tsp cinnamon powder; 1 tsp baking powder; 1 tsp baking soda (sifted, or use 3 tsp extra baking powder); Add-ins (Choose One); 250g / 8 oz raspberries (set 18 aside and cut them in half to decorate the tops, if desired); 2 cups diced fresh fruit (e.g., apples, pears); 1 1/4 cups dried fruit, nuts, chocolate chips, etc.

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Short description
These Up-and-Go Breakfast Muffins are the perfect on-the-go breakfast, packed with wholesome ingredients like wheat germ, wholemeal flour, and your choice of fruit. Sweetened with honey and flavored with vanilla and cinnamon, they’re moist, nutritious, and customizable to your tastes. Whether you prefer fresh berries, dried fruit, or nuts, these muffins are a delicious and easy way to start your day!

Why You’ll Love This Recipe

These breakfast muffins are not only incredibly tasty, but they’re also packed with fiber, protein, and healthy fats. The combination of wholemeal flour and wheat germ provides a hearty, satisfying base, while the coconut oil adds a subtle coconut flavor that makes these muffins extra delicious. With your choice of add-ins, such as fresh raspberries or dried fruit, they’re easy to customize and perfect for busy mornings when you need something quick and nourishing.

Ingredients

Wet Ingredients

1/3 cup coconut oil, virgin or unrefined (or regular oil, but coconut oil is recommended for flavor)
1 large egg, at room temperature (~55g / 2oz)
2/3 cup milk, at room temperature (full-fat preferred, but low-fat or non-dairy options are fine)
1/3 cup plain, unsweetened yogurt
1/2 cup honey (or maple syrup)
1/2 tsp vanilla extract

Dry Ingredients

1 1/4 cups wheat germ (or wheat bran as an alternative)
1 1/2 cups wholemeal flour (or regular flour if preferred)
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder
1 tsp baking soda (sifted, or use 3 tsp extra baking powder)

Add-ins (Choose One)

250g / 8 oz raspberries (set 18 aside and cut them in half to decorate the tops, if desired)
2 cups diced fresh fruit (e.g., apples, pears)
1 1/4 cups dried fruit, nuts, chocolate chips, etc.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 190°C / 375°F (170°C fan-forced).
Line a 12-hole standard muffin tin with muffin cases or spray the tin generously with oil.

Step 2: Mix the Wet Ingredients

Place the coconut oil in a microwave-proof bowl and heat for 45 seconds on high or until melted.
Add the egg, milk, yogurt, honey, and vanilla extract to the melted coconut oil. Whisk until the mixture is smooth and fully combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, combine the wheat germ (or wheat bran), wholemeal flour, salt, cinnamon, baking powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 4: Add the Fruit or Other Add-ins

Gently fold in your choice of add-ins—raspberries, diced fruit, or dried fruit and nuts. Be careful not to overmix.

Step 5: Fill the Muffin Tin

Divide the batter evenly among the 12 muffin tin holes using an ice cream scoop or spoon.
If using raspberries, place the halved raspberries on top of each muffin for decoration.

Step 6: Bake the Muffins

Bake the muffins in the preheated oven for 25 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
Let the muffins cool for 5 minutes in the tin, then transfer them to a cooling rack to cool completely.

Servings and Timing

This recipe makes 12 muffins and takes about 30 minutes to prepare and bake, making it a perfect quick breakfast or snack.

Variations

Dairy-Free: Use a non-dairy yogurt and milk (like almond or oat milk) to make this recipe dairy-free.
Sweetened with Fruit: Substitute the honey with mashed bananas or applesauce for a more naturally sweetened version.
Chocolate Chip Version: Add 1 1/4 cups of chocolate chips to the batter for a sweet treat.
Nutty Add-ins: Include chopped nuts like almonds, walnuts, or pecans for added crunch.

Storage/Reheating

Storage: Store the muffins in an airtight container for 4-5 days at room temperature or in the fridge for longer shelf life.
Freezing: These muffins freeze well! Wrap individual muffins in plastic wrap or foil and store in a freezer bag for up to 3 months.
Reheating: To reheat, simply microwave the muffins for 15-20 seconds, or warm them in the oven at 350°F (175°C) for about 5 minutes.

FAQs

Can I use regular flour instead of wholemeal flour?

Yes, you can substitute regular all-purpose flour for the wholemeal flour. However, wholemeal flour provides more flavor and a heartier texture.

Can I use a different oil instead of coconut oil?

Yes, you can substitute the coconut oil with vegetable oil, canola oil, or melted butter. Coconut oil adds flavor, but any oil will work for the recipe.

Can I add a mix of dried fruits and nuts?

Yes, a combination of dried fruits (like raisins, cranberries, or apricots) and nuts (such as walnuts or almonds) works wonderfully in these muffins for added texture and flavor.

Can I make these muffins gluten-free?

You can try using a gluten-free flour blend in place of the wholemeal flour, but the texture might be slightly different. You may also need to add more liquid if the batter is too thick.

How can I make the muffins less sweet?

If you prefer less sweetness, you can reduce the amount of honey or maple syrup. You can also substitute with a sugar-free alternative like stevia.

Can I make these muffins without wheat germ or wheat bran?

Yes, you can substitute the wheat germ or wheat bran with more wholemeal flour if needed, though wheat germ gives these muffins a lovely nutty flavor and extra nutrients.

Conclusion

These Up-and-Go Breakfast Muffins are the ideal balance of nutritious and delicious. Packed with whole grains, healthy fats, and a touch of sweetness, they make the perfect breakfast or snack for busy mornings. Customize them with your favorite fruits or nuts, and enjoy a quick, wholesome bite that will keep you fueled throughout the day!