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Home » Breakfast Recipes » Healthy Berry Breakfast Muffins

Healthy Berry Breakfast Muffins

January 3, 2017 by Ciara Attwell, Updated June 10, 2021

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Delicious and filling Berry Breakfast Muffins packed full of healthy ingredients including oats,  yogurt, coconut oil, banana and apple sauce.

breakfast muffins

Breakfast is one of those meals that’s so easy to get stuck in a rut with, 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.

healthy breakfast muffins

These muffins are also great for grab-and-go breakfasts, 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!

berry breakfast muffins

For the full recipe check out the video or written instructions below (and don’t forget to subscribe to my YouTube 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!

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The Fuss Free Family Cookbook By Ciara Attwell
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Delicious and filling Berry Breakfast Muffins packed full of healthy ingredients including oats, yogurt, coconut oil, banana and apple sauce.

Healthy Berry Breakfast Muffins


★★★★★ 5 from 5 reviews
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Cuisine: European
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Description

Delicious and filling Berry Breakfast Muffins packed full of healthy ingredients including oats, yogurt, coconut oil, banana and apple sauce.


Ingredients

  • 2 large eggs
  • 120g (½ cup) plain yogurt
  • 2 tbsp coconut oil, melted
  • 100g (½ 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 (½ cup) rolled oats
  • 1.5 tsp baking powder
  • 1.5 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 150g (1 ¼ cups) frozen berries
  • To top:
  • 1 tbsp rolled oats
  • 2 tbsp sunflower and pumpkin seeds

Instructions

  1. Preheat the oven to 180c / 350f and line a 12 hole muffin tin with paper or silicone cases.
  2. In a large bowl mix together the eggs, yogurt, coconut oil, apple sauce, mashed banana, honey and vanilla extract.
  3. In a second bowl add the plain and wholemeal flour, oats, baking powder, bicarbonate of soda and cinnamon and mix well.
  4. Add the wet ingredients to the dry ingredients and mix just enough until everything is combined. Don’t over mix!
  5. Finally, fold in the frozen mixed berries. Don’t worry if the mixture turns a blueish tint!
  6. Divide the mixture between the 12 muffin cases. Top with a little extra oats and some seeds.
  7. Bake for 25-30 minutes until a skewer comes out clean.
  8. Transfer to a wire rack to cool completely.
  9. 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.

Notes

Recipe adapted from BBC Good Food http://www.bbcgoodfood.com/recipes/breakfast-muffins

1 Muffin2059.8 g51.1 mg5.2 g3 g34.1 g3 g5.6 g
We're Hungry Family Cookbook By Ciara Attwell

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Filed Under: Breakfast Recipes, Nut Free Recipes, Recipes, Vegetarian Tagged With: berries, muffins

Comments

  1. julie says

    May 18, 2021 at 1:58 pm

    Was wondering if coconut oil could be substituted with mct oil?

    Reply
    • Bianca Carey Spencer says

      May 19, 2021 at 8:49 am

      Hi Julie, we’ve not tried it using MCT oil so not sure how it would work, but please do let us know how it goes if you do try it!

      Reply
  2. Louise says

    August 18, 2019 at 10:50 am

    Went to make these this morning, had all the ingredients, got everything mixed together then, uh-oh parent fail!! No muffin cases! Instead I put it into a loaf tin and cooked for about 7/10 mins longer and voila, breakfast slices for all – fabulous!!

    ★★★★★

    Reply
  3. Gemma B says

    March 20, 2018 at 2:10 pm

    Really good and they freeze very well too. Good recipe.

    ★★★★★

    Reply
  4. Jill B. says

    March 7, 2018 at 1:23 pm

    Third time I’ve made this recipe today. I keep them in the freezer and they defrost left out overnight. Thumbs up from me!

    ★★★★★

    Reply
  5. Jenny says

    November 1, 2017 at 9:09 am

    Lov these muffins. I’ve made several times, including GF. Everyone has loved them.

    ★★★★★

    Reply
  6. Amy says

    October 3, 2017 at 7:51 am

    Do you kn9w if pear sauce work as well I have heaps of pears to use up?

    Reply
  7. Valerie H. says

    May 22, 2017 at 9:25 am

    I made these at the weekend and my little boy (20 months old) loved them (and me too ;). Long list of ingredients but most of them are kitchen staples. I now have a few in the freezer which is super handy! Thanks for this recipe!

    ★★★★★

    Reply
    • Ciara Attwell says

      May 22, 2017 at 6:31 pm

      Thanks Valerie, really glad you enjoyed them!

      Reply

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Hi, I'm Ciara! I'm a food writer and cookbook author and I'm always looking for new ways to make food fun and interesting for kids! I specialise in fussy eating and share tips and tricks to get your kids eating better along with lots of family friendly recipes. Read More…

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