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Up-and-go breakfast muffins! Recipe

Up-and-go breakfast muffins! Recipe
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★★★★★

5 from 10 reviews

These Up-and-Go Breakfast Muffins are a wholesome and flavorful start to your day, combining the nutty goodness of wheat germ or bran with wholemeal flour and natural sweeteners like honey or maple syrup. Enhanced with your choice of fresh fruits, dried fruits, nuts, or chocolate chips, they bake up moist and tender with a subtle coconut oil richness. Perfect for a quick breakfast or snack, these muffins are easy to prepare and adaptable to your favorite mix-ins.

Ingredients

Scale

Wet Ingredients

  • 1/3 cup virgin or unrefined coconut oil (melted)
  • 1 large egg (room temperature, ~55g/2oz)
  • 2/3 cup full-fat milk (room temperature; low fat or non-dairy okay)
  • 1/3 cup plain unsweetened yogurt
  • 1/2 cup honey or maple syrup
  • 1/2 tsp vanilla extract

Dry Ingredients

  • 1 1/4 cups wheat germ (or 1 1/4 cups / 80g wheat bran)
  • 1 1/2 cups wholemeal 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 as substitute

Add-ins (Choose One)

  • 250g (8 oz) raspberries (reserve 18 whole halved for decoration)
  • 2 cups diced fresh firm fruit (such as apples or pears)
  • 1 1/4 cups dried fruit, nuts, chocolate chips, or combination

Instructions

  1. Preheat Oven: Set your oven to 190°C (375°F) or 170°C (fan). Line a 12-hole standard muffin tin with paper cases or spray generously with oil to prevent sticking.
  2. Prepare Wet Ingredients: Melt the coconut oil in a microwave-safe bowl for about 45 seconds or until liquid. Add the egg, milk, plain yogurt, honey (or maple syrup), and vanilla extract. Whisk together vigorously until the mixture is completely smooth and combined.
  3. Add Dry Ingredients: Evenly sprinkle the wheat germ (or bran), wholemeal flour, salt, cinnamon, baking powder, and baking soda over the wet ingredients. Gently fold them in, mixing just until all ingredients are combined; avoid overmixing to keep muffins tender.
  4. Add Mix-ins: Gently fold in your choice of mix-ins, such as whole raspberries or selected dried fruits, nuts, or chocolate chips, being careful not to crush the berries if using.
  5. Fill Muffin Tin: Divide the batter evenly across the 12 muffin cases using an ice cream scoop for consistent size. Decorate the tops with halved raspberries if using them to create a beautiful presentation.
  6. Bake: Place the muffin tin in the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
  7. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess from residual heat and moisture.

Notes

  • Coconut Oil: Virgin or unrefined coconut oil adds a subtle coconut flavor and is healthier than regular oil or butter. It solidifies at room temperature, so melting before mixing is recommended. Refined coconut oil can also be used but lacks the coconut flavor. Butter or other oils can be substituted but may affect moisture and flavor.
  • Wheat Germ vs. Wheat Bran: Wheat germ has a nutty flavor and is preferred for taste. Wheat bran has an earthier flavor and pairs better with sweeter add-ins like dried fruits. Both offer excellent dietary benefits.
  • Flour Substitution: Wholemeal flour yields softer, more flavorful muffins than plain/all-purpose flour. If using plain flour, consider increasing vanilla and cinnamon for added flavor.
  • Leavening Agents: The combination of baking powder and baking soda creates the best muffin rise and texture. If you prefer, use 4 teaspoons of baking powder alone as a substitute.

Nutrition

Keywords: breakfast muffins, healthy muffins, wholemeal muffins, wheat germ muffins, coconut oil muffins, fruit muffins

Find it online: https://todayquickmeals.com/up-and-go-breakfast-muffins-recipe/