Delicious and filling Berry Breakfast Muffins packed full of healthy ingredients including oats, yogurt, coconut oil, banana and apple sauce.
Breakfast is one of those meals that’s so easy to get stuck in a rut, making and serving the same things. I’m very guilty of this myself and on busy morning you will usually find me serving up toast and fruit to the kids as I have nothing else prepared and I’m out of inspiration!
But these delicious Berry Breakfast Muffins are perfect for days like this. They can be made in advance and served within 24 hours or else frozen to eat later. You can then simply pull them out one at a time and leave to defrost overnight, ready for breakfast in the morning.
These muffins are also great for grab-and-go’s breakfast, particularly for busy teenagers who never seem to get up in time to eat something good and nourishing in the morning!
And of course they’re not just for breakfast. My kids eat these as snacks too so they really are super versatile!
For the full recipe check out the video or written instructions below (and don’t forget to subscribe to my You Tube Channel to stay up to date on all my videos!). And if you try this recipe please do let me know what you think. Or tag me in a picture on Facebook or Instagram using the hashtag #myfussyeater. I love seeing all your pictures!
- 2 large eggs
- 120g (1/2 cup) plain yogurt
- 2 tbsp coconut oil, melted
- 100g (1/2 cup) apple sauce
- 1 ripe banana, mashed
- 4 tbsp honey
- 1 tsp vanilla extract
- 100g (1 cup) plain flour
- 100g (1 cup) wholemeal flour
- 50g (1/2 cup) rolled oats
- 1.5 tsp baking powder
- 1.5 tsp bicarbonate of soda
- 1 tsp cinnamon
- 150g (1¼ cups) frozen berries
- To top:
- 1 tbsp rolled oats
- 2 tbsp sunflower and pumpkin seeds
- Preheat the oven to 180c and line a 12 hole muffin tin with paper or silicone cases.
- In a large bowl mix together the eggs, yogurt, coconut oil, apple sauce, mashed banana, honey and vanilla extract.
- In a second bowl add the plain and wholemeal flour, oats, baking powder, bicarbonate of soda and cinnamon and mix well.
- Add the wet ingredients to the dry ingredients and mix just enough until everything is combined. Don’t over mix!
- Finally, fold in the frozen mixed berries. Don’t worry if the mixture turns a blueish tint!
- Divide the mixture between the 12 muffin cases. Top with a little extra oats and some seeds.
- Bake for 25-30 minutes until a skewer comes out clean.
- Transfer to a wire rack to cool completely.
- Serve immediately or they will keep in an airtight container well for 24 hours. Alternatively they can be frozen and defrosted in 2-3 hours.
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