- 1 Bananasmedium, 110 g
- 2 Eggsat room temperature
- 2 tbsp Honey45 g
- 1 tbsp Lemon zestfrom 1 lemon, optional
- 1 tsp Vanilla extract
- ½ cup Coconut oil110 g, or vegetable oil
- ½ cup Buttermilk120 g
- 1 â…” cups All-purpose flour200 g
- 1 tsp Baking powder
- ¼ tsp Salt
- ¼ cup Rolled oats20 g, plus 1 tbsp for sprinkling on top
- 7 oz Mixed berries200 g, blueberries, blackberries, and raspberries, fresh or frozen
Breakfast Muffins
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:
Steps to make Breakfast Muffins
1 | Heat oven and prepare muffin pan | |
2 | Puree banana | 1 |
3 | Add in eggs, honey, lemon zest, and vanilla | 1 |
4 | Add oil and buttermilk | 1 |
5 | Add dry ingredients | 1 |
6 | Add oats | 1 |
7 | Add berries | 1 |
8 | Add batter to muffin pan | 1 |
9 | Bake | 25 |
10 | Cool | |
11 | Serve | |
Recipe Reviews
If you are a berry lover like I am then you will love these muffins. Thanks for sharing the recipe!
Write your own review