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!
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.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
