These muffins have rolled oats in the batter and are topped with seeds , dried fruits and nuts. The perfect ingredients for a delicious breakfast!
These muffins have a very light and fluffy texture thanks to the coconut yogurt and they’re sweetend with maple syrup. You can chose the toppings that you prefer. I used almonds, raisins and mixed seeds, but feel free to use berries or chocolate chunks!
Breakfast muffins
Ingredients
- 200 grams old fashioned rolled oats
- 220 ml almond milk
- 150 grams pure maple syrup
- 70 grams neutral oil (canola, sunflower or any other vegetable oil)
- 80 grams light brown sugar / brown sugar or coconut sugar
- 120 grams coconut yogurt
- 200 grams all- purpose-flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 200C | 400F degrees.
- Line a 12-cup muffin tin with paper liners.
- Combine the oats and milk in a large bowl.
- Add the maple syrup, oil, brown sugar, and coconut yogurt. Mix until combined.
- In another bowl, comnine the flour, baking powder, cinnamon, baking soda, and salt. Add to the wet ingredients and stir until just combined.
- Divide the batter between the prepared muffin tins.
- Divide the batter between the prepared muffin tins.
- Bake for 20-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes.
- Place the muffins on a cooling rack and allow to cool completely.
Fact about Breakfast muffins
One interesting fact about breakfast muffins is that they were not originally meant to be a breakfast food. Muffins were first created in the 18th century in England, and they were typically served as an accompaniment to tea or as a snack.
It wasn’t until the mid-19th century in the United States that muffins were transformed into a breakfast food. This shift was due to the development of baking powder, which made it easier to create lighter and fluffier muffins that could be enjoyed as a quick and convenient breakfast.
Today, breakfast muffins come in a variety of flavors and can be made with a range of healthy ingredients, making them a popular and versatile breakfast option.
Nutritional ingredients
The nutritional ingredients in breakfast muffins can vary depending on the recipe and ingredients used. However, here are some common ingredients and their nutritional benefits:
Whole wheat flour: This type of flour is high in fiber, which can help promote digestive health and reduce the risk of chronic diseases like heart disease and diabetes.
Oats: Oats are also high in fiber and can help lower cholesterol levels and reduce the risk of heart disease.
Eggs: Eggs are a good source of protein, vitamin D, and choline. They can help promote muscle growth and repair, support bone health, and improve brain function.
Milk or yogurt: Milk and yogurt are good sources of calcium, which is important for bone health, and protein, which can help keep you feeling full and satisfied.
Nuts and seeds: Nuts and seeds like almonds, walnuts, and chia seeds are high in healthy fats, fiber, and protein. They can help reduce inflammation, lower cholesterol levels, and promote heart health.
Fruits: Fruits like bananas, berries, and apples can add natural sweetness and flavor to breakfast muffins. They are also rich in vitamins, minerals, and antioxidants, which can help reduce the risk of chronic diseases and promote overall health.
Spices: Spices like cinnamon, nutmeg, and ginger can add flavor and aroma to breakfast muffins. They also have anti-inflammatory and antioxidant properties that can help boost immunity and reduce the risk of chronic diseases.
FAQs of Breakfast muffins
Here are some frequently asked questions (FAQs) about breakfast muffins:
Q: Are breakfast muffins healthy?
It depends on the recipe and ingredients used. Breakfast muffins can be a healthy breakfast option if they are made with whole grains, fruits, nuts, and other nutritious ingredients. However, some muffins can be high in sugar, calories, and unhealthy fats, so it’s important to choose recipes that are lower in these ingredients.
Q: Can breakfast muffins be frozen?
Yes, breakfast muffins can be frozen for later use. Simply wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to three months. To reheat, simply microwave them for a few seconds or bake them in the oven at 350°F for 5-10 minutes.
Q: Can breakfast muffins be made ahead of time?
Yes, breakfast muffins can be made ahead of time and stored in the refrigerator for up to five days. They can also be frozen for longer storage.
Q: Can I substitute ingredients in breakfast muffin recipes?
Yes, you can substitute ingredients in breakfast muffin recipes to suit your preferences or dietary needs. For example, you can use almond flour or gluten-free flour instead of wheat flour, or replace sugar with honey or maple syrup. Just keep in mind that substitutions may affect the texture and flavor of the muffins.
Q: How many calories are in a typical breakfast muffin?
The number of calories in a breakfast muffin can vary depending on the recipe and ingredients used. On average, a homemade breakfast muffin may contain anywhere from 150 to 400 calories. To make healthier breakfast muffins, use whole grains, fruits, and nuts, and limit added sugars and unhealthy fats.