Healthy muffins that areactuallydelicious!
But a breakfast muffin with a sweet slant has been on my list for a while.
So here it is!
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Convenient Grab and go!
No need to reheat, eat on the move.
Long shelf life These last for 4 to 5 days, and are freezable.
Ingredients in breakfast muffins
Heres what you should probably make these breakfast muffins.
Add-ins are flexible see below for suggestions.
The key ingredient in this for goodness and flavour is wheat germ.
Good-for-you extra fibre that gives these muffins a fabulous nutty flavour and lovely warm brown colour!
Dry ingredients
Wheat germ (sub wheat bran) The good-for-you extra fibre boost!
Found in either the cereal aisle, health food section or flour aisle or grocery stores.
While both wheat germ and wheat bran work, I think wheat germ is nicer.
It has lovely nutty flavour because its the seed inside wheat kernels.
Whereas wheat germ is the exterior of wheat kernels so it gives the muffins a slightly earthier flavour.
Both have similar nutrition characteristics high in dietary fibre as well as other nutrients.
Better for you than plain flour!
It has more nutrients because its less processed, plus it enhances the nutty flavour of these muffins.
For this recipe, using a combination of both delivers the muffin top shape and crumb texture I want.
The baking soda can be substituted with more baking powder but the crumb is not quite as soft.
See recipe card notes for quantity.
Salt Brings out the other flavours in the muffins, doesnt make it salty!
Wet ingredients
Honey or maple syrup For sweetening!
We only use 1/2 cup across 12 muffins which equates to 2 teaspoons per muffin.
See commentary below on why honey is better for you than sugar.
Coconut oil This is the fat in the muffins.
By no means would anyone call these coconut muffins!
Note:There is alsorefined coconut oilwhich is stripped of all coconut oil and aroma.
This and other oils will work in this recipe but will not add flavour.
If you opt for another oil, Id suggest doubling the vanilla and adding extra cinnamon.
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Yogurt and milk This is the wet in the batter.
Using yogurt serves two purposes.
Firstly, it has acid in it which gives the baking soda a rising kick start.
Secondly, yogurt is not as watery as milk.
Egg Just one, to hold the muffins together.
Why is honey better than sugar?
That is, sugar literally just contains sugar and nothing else!
Honey contains nutrients such as amino acids, enzymes, vitamins and minerals.
Add-ins of choice!
Ive used raspberries in these because they were on special.
However, you really can add any add-ins you want.
Nuts and seeds
Chocolate chips I mean, the rest of the muffin is healthy.
So this tips the scales back to neutral?
I like to reserve some raspberries to decorate the top, but this entirely optional for visual purposes only.
I know some people prefer more INSIDE the muffins!
Whisk wet Melt the coconut oil in a microwavable bowl.
Then whisk in all the wet ingredients: egg, yogurt, milk, honey and vanilla.
Mix in dry ingredients Scatter across the surface (incorporates easier) then whisk in.
Once you might no longer see flour, stop!
Dont get too enthusiastic with mixing as it will make the muffins tough.
Add-ins Fold through the raspberries or whatever add-ins youre using.
I used liners but its not essential, you could just spray with oil.
Topwith reserved raspberries, if using.
Bakefor 25 minutes at 190C / 375F (170C fan) or until golden brown on the surface.
They will also freeze for 3 months.
And with that, I think Ive said all I need to on the matter of these breakfast muffins!
Just to reiterate, these are less sweet than your usual muffins.
And they are just sweet enough to have as a morning tea treat.
Hope you give them a go!
Love to know what add-ins you use if you do.
