Up-and-Go Breakfast Muffins

Up-and-go Breakfast Muffins!

Start your day right with these Up-and-go Breakfast Muffins! These delightful muffins are not just tasty; they are packed with wholesome ingredients that will give you the energy you need for a busy day. Perfect for breakfast or a snack, these muffins are easy to make and will quickly become a family favorite.

Why Make This Recipe

Why choose this recipe? First, it’s versatile! You can customize it with your favorite fruits, nuts, or even chocolate chips. Second, these muffins are simple to whip up, meaning you can enjoy a homemade breakfast without spending hours in the kitchen. Lastly, they are loaded with nutrients from ingredients like wholemeal flour, yogurt, and fresh fruits, making them a healthy choice for everyone.

How to Make Up-and-go Breakfast Muffins

Making Up-and-go Breakfast Muffins is straightforward and fun! Here’s how to do it:

Ingredients

1/3 cup coconut oil (virgin or unrefined, normal oil also works but not as tasty)
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
1 1/4 cups wheat germ (or 1 1/4 cups wheat bran)
1 1/2 cups wholemeal flour (sub ordinary flour)
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder
1 tsp baking soda, sifted if lumpy (or 3 tsp extra baking powder)
250g / 8 oz raspberries (18 set aside and cut in half for decorating if desired)
2 cups diced fresh fruit (like apples or pears)
1 1/4 cups dried fruit, nuts, chocolate chips, etc.

Directions

Preheat the 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 Ingredients: Place coconut oil in a microwave-proof bowl and microwave for 45 seconds on high or until melted. Add the remaining wet ingredients and whisk until smooth.
Mix in Dry Ingredients: Sprinkle the dry ingredients on top in the order listed. Mix just until combined; don’t overdo it!
Add Raspberries: Gently stir in the whole raspberries or other add-ins of your choice.
Fill Muffin Tin: Divide the batter among the 12 muffin holes using an ice cream scoop. Decorate the tops with halved raspberries.
Bake for 25 minutes. Let them cool for 5 minutes before transferring to a cooling rack.

How to Serve Up-and-go Breakfast Muffins

Serve these muffins warm or at room temperature. They are perfect on their own, but feel free to spread a little butter or yogurt on top for added flavor. Pair them with a glass of fresh juice or a cup of coffee for a delightful breakfast experience.

How to Store Up-and-go Breakfast Muffins

Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them in a freezer-safe bag for up to three months. To enjoy, simply thaw and reheat before eating.

Tips to Make Up-and-go Breakfast Muffins

For a sweeter muffin, feel free to add more honey or maple syrup.
Substitute the fruits based on what’s in season or what you have on hand.
Ensure the coconut oil is melted but not hot to avoid cooking the egg when mixed.

Variation

You can easily switch up the fruits by using blueberries, chopped bananas, or dried fruits like apricots and cranberries. Experiment with nuts like pecans or walnuts for added crunch.