Healthy Breakfast Muffins Recipe

HEALTHY BREAKFAST MUFFINS RECIPE

Who says you can’t start your day with a sweet (healthy) treat


My mum recently sent me a screen shot of a quote that said “it turns out as an adult you can eat cake for breakfast, there is literally no one policing this“; it made me smile because she knows me too well, if there is cake in the house, I’m eating it for breakfast!

Breakfast was never my favourite meal of the day, I either don’t have it, or I have something I shouldn’t have for breakfast (like cake). So, last week I decided to bake something that was healthy enough to eat for breakfast but still satisfied my sweet tooth: breakfast muffins.

Because, if you can’t have cake for breakfast, have breakfast muffins instead! 

These muffins are packed with fibre thanks to the mix of coconut and rolled oats used to make the muffin mix. The lemon zest gives them a fresh citrus flavour, perfect to wake up to in the morning, and the vanilla soya yoghurt replaces butter and gives them a natural sweetness. 

The great thing about this muffin mix is that it’s really easy to whip up and can easily by made vegan too, just swap out the egg and replace with one ripe banana mashed into a smooth paste. 

So, what are you waiting for? Put the kettle on, make a strong cup of coffee and start your day with some (almost) cake!

 

Healthy Breakfast Muffins Recipe
 
Prep time
Cook time
Total time
 
Who says you can't start your day with a sweet (healthy) treat...
Author:
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
  • 100g flour
  • 125g rolled oats
  • 50g desiccated coconut
  • 1 tsp baking powder
  • 75g coconut sugar
  • zest of 1 lemon
  • 1 egg (or 1 ripe banana mashed into a paste)
  • 225ml soya milk
  • 100g Alpro vanilla soya yoghurt
You will also need:
  • 2 muffin tins
Instructions
  1. Add all the dry ingredients (flour, oats, coconut, coconut sugar, lemon zest and baking powder) to a large mixing bowl.
  2. In a separate bowl beat together the egg and milk.
  3. Make a well in the middle of the dry ingredients, pour in the egg mix and then use a wooden spoon to combine.
  4. Add in the yoghurt, stirring until a thick smooth batter forms.
  5. Use an ice-cream scoop or a ¼ cup measure to divide the mix evenly between two muffin tins lined with muffin cases. If you don't have any muffin cases you can use baking parchment cut into squares and pressed down into the holes of the muffin tin.
  6. Place in a preheated oven at 180°C for 25-30 minutes, until golden brown on top.
  7. Remove from he tin and leave to cool on a wire rack. Enjoy with a hot cup of coffee!
 

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