Breakfast Muffins

refined sugar free
Refined sugar free
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Ingredients

1 Bananas medium, 110 g
2 Eggs at room temperature
2 tbsp Honey 45 g
1 tbsp Lemon zest from 1 lemon, optional
1 tsp Vanilla extract
½ cup Coconut oil 110 g, or vegetable oil
½ cup Buttermilk 120 g
1 ⅔ cups All-purpose flour 200 g
1 tsp Baking powder
¼ tsp Salt
¼ cup Rolled oats 20 g, plus 1 tbsp for sprinkling on top
7 oz Mixed berries 200 g, blueberries, blackberries, and raspberries, fresh or frozen

Nutritional information

191
Calories
10.4g
Fat
22g
Carbohydrates
3.4g
Protein
6g
Sugar
28mg
Cholesterol
Ingredients

Breakfast Muffins

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These Breakfast Muffins combine fresh blueberries, raspberries, and blackberries to create the ultimate treat for this back-to-school season. These muffins aren’t heavily sweetened with refined sugar and use just a touch of honey to accentuate the natural sweetness of the berries. It’s summer in a muffin!

You need just one bowl and a standard 12-cup muffin pan with paper liners to make these muffins. To start, mash a banana with a fork. Next, add in the wet ingredients, followed by the dry ingredients. Don’t overmix. Finally, fold in the berries. Could you use frozen berries in this recipe? You absolutely could! If you use frozen berries, don’t thaw them and toss them with a tablespoon of flour before adding to the batter. Now, scoop and bake your muffins. Cool the muffins on a wire rack and serve.

To make these Breakfast Muffins, you will need the following ingredients:

Ingridiens for Breakfast Muffins

Steps to make Breakfast Muffins

1

Heat oven and prepare muffin pan

Preheat the oven to 350 °F. Line a 12-cup muffin pan with paper liners.

2

Puree banana

1

To a large bowl, add 1 banana and mash with a fork.

3

Add in eggs, honey, lemon zest, and vanilla

1

Add in 2 eggs, 2 tablespoons honey, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract and stir to combine.

4

Add oil and buttermilk

1

Add in ½ cup oil and ½ cup buttermilk and stir to combine.

5

Add dry ingredients

1

Add in 1 ⅔ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt and stir until just combined.

6

Add oats

1

Stir in ¼ cup rolled oats. Don’t overmix.

7

Add berries

1

Fold in 7 ounces mixed berries. If using frozen berries, don’t thaw them and toss them with 1 tablespoon flour before adding to the batter.

8

Add batter to muffin pan

1

Scoop the batter into the prepared muffin pan. Sprinkle 1 tablespoon rolled oats evenly on top of each muffin.

9

Bake

25

Bake for about 20-25 minutes until lightly golden and a skewer inserted into the center comes out clean.

10

Cool

Cool the muffins on a wire rack.

11

Serve

Serve and enjoy!

Loaded with juicy berries and oats, these delicious Breakfast Muffins are perfect for back-to-school lunchboxes and busy mornings. Give this recipe a go soon, and don’t forget to tag us @cookmerecipes on Instagram!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

If you are a berry lover like I am then you will love these muffins. Thanks for sharing the recipe!

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