Craving a breakfast that's both simple and sensational?
These muffins are about to become your new morning obsession, transforming your routine with minimal effort and maximum flavor.
Get ready to discover the surprisingly easy steps and secret ingredient combinations that make these muffins unbelievably delicious.
Ingredients
To make these yummy breakfast muffins, here's what you'll need – and trust me, it's gonna be great! First, you'll want 1/3 cup of coconut oil that's either virgin or unrefined. A large egg—at room temperature, please! Then, 2/3 cup of milk. Full fat is best, but that's just me. Add 1/3 cup of plain yogurt, too.
Now for the sweet stuff! You'll need 1/2 cup of honey (or maple syrup). Oh, and don't forget 1/2 teaspoon of vanilla extract!
Let's gather the dry squad – 1 1/4 cups of wheat germ or bran, 1 1/2 cups of wholemeal flour. Then 1/4 teaspoon of salt, 1 teaspoon each of cinnamon, baking powder, and baking soda (if it's lumpy, sift it first; nobody likes lumpy muffins!). Remember to consider using cheese as an ingredient to get a real bacon and egg flavor.
Finally, pick your mix-ins! Raspberries? Diced fruit? Dried fruit, nuts, or choc chips? You do you!
Instructions
Now that we've got all our ingredients lined up like little soldiers, it's time to put on our chef hats and execute the plan—baking these muffins is simpler than you think, and I'm here to guide you! First, preheat your oven to 375°F (190°C). Either line a 12-hole muffin tin with cases or grease it generously.
Next, melt the coconut oil in the microwave for about 45 seconds. I hate lumpy oil! Then, whisk in the remaining *wet* ingredients until everything's smooth as silk! These muffins are designed to be savory and portable, perfect for a quick breakfast.
Sprinkle the *dry* ingredients in the listed order over the wet mixture, mixing just until combined – don't overmix!
Gently stir in those raspberries or other yummy add-ins of your choice. Now, divide the batter evenly into the muffin tin. Use an ice cream scoop; it's less messy!
Bake for 25 minutes. Let them cool in the tin for about 5 minutes before transferring them to a cooling rack. And voila!
Recipe Notes
Your muffins are cooling, filling your kitchen with an aroma that's pretty hard to beat—so while we wait, let's chat about some Recipe Notes; handy tips, swaps, and why I picked certain ingredients!
First up: coconut oil! I love it! It's healthier than butter and adds a subtle, tasty coconut flavor. Use virgin/unrefined for the best coconut kick.
Wheat germ's next! It adds a nutty flavor. Can't find it? Wheat bran works, but it's a bit earthier—so maybe use dried fruit for extra sweetness.
Wholemeal flour makes the muffins softer! If you're using plain flour, double the vanilla, and add more cinnamon because, why not?
Baking powder and baking soda? They rise differently, for great muffin shapes! Use 4 tsp of baking powder if you don't have any baking soda.
Store muffins airtight—they stay fresh for days. Enjoy!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fill muffin cups 2/3 full.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition (per serving, estimated):
- Calories: 200
- Protein: 4g
- Fat: 10g
- Carbohydrates: 25g