Up-and-go Breakfast Muffins
These nutritious breakfast muffins are perfect for busy mornings. Packed with oats, fruits, and nuts, they provide sustained energy throughout the day. They're easy to prepare and can be made ahead of time!
Equipment
- 1 muffin tin (12-cup)
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 silicone spatula
- 1 oven
Ingredients
- 2 cups rolled oats
- 1 cup milk (or non-dairy alternative)
- 1 large banana, mashed
- ½ cup Greek yogurt (or non-dairy alternative)
- ¼ cup honey or maple syrup
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup mixed berries (fresh or frozen)
- ½ cup chopped nuts (e.g., walnuts, almonds)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease the muffin tin or line with paper liners.
- In a large mixing bowl, combine the rolled oats and milk. Let it sit for about 5 minutes until the oats soften.
- In a separate bowl, mix the mashed banana, Greek yogurt, honey or maple syrup, vegetable oil, and vanilla extract until well combined.
- Add the banana mixture to the oats and stir thoroughly.
- In another bowl, whisk together the baking powder, baking soda, salt, and ground cinnamon. Then fold this mixture into the wet ingredients until just combined. Do not overmix.
- Gently fold in the mixed berries and chopped nuts until evenly distributed.
- Evenly distribute the muffin batter into the prepared muffin tin. Fill each cup about ¾ full.
- Bake in the preheated oven for 20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for 3-4 days or frozen for longer shelf life.
Feel free to customize the recipe by adding other fruits, seeds, or spices to suit your taste.