Healthy muffins that are actually delicious! A copy-cat of the raspberry bran muffins from Sydney’s beloved Bowan Island Bakery, these breakfast muffins are a nutritious, convenient breakfast option that’s far better for you than take-away on the way to school or work.
Up-and-go Breakfast Muffins
Being a savoury gal, I’ve always been partial to savoury muffins for breakfast (proof here, here and here). But a breakfast muffin with a sweet slant has been on my list for a while. I’m talking about the type that doesn’t make you feel like you’re eating cake for breakfast, a muffin that is just sweet enough but still good for you and good to eat.
So here it is!
Why these muffins are better for you
Low fat – just 1 1/4 tsp coconut oil per muffin
Refined-sugar free
Lightly sweetened – Just 2 teaspoons honey per muffin
Extra dietary fibre – keeps your insides….err….moving, shall we say ☺️ as well as keeping you full for longer and stabilising your blood sugars.
Convenient – Grab and go! No need to reheat, eat on the move.
Long shelf life – These last for 4 to 5 days, and are freezable.
Easy to make – One-bowl batter mixed with just a wooden spoon
Add-ins of choice – dried fruit and nuts, oats, fruit, choc chips!
Ingredients in breakfast muffins
Here’s what you need to make these breakfast muffins. Add-ins are flexible – see below for suggestions.
The key ingredient in this for goodness and flavour is wheat germ. Good-for-you extra fibre that gives these muffins a fabulous nutty flavour and lovely warm brown colour!
Dry ingredients
Wheat germ (sub wheat bran) – The good-for-you extra fibre boost! Found in either the cereal aisle, health food section or flour aisle or grocery stores. While both wheat germ and wheat bran work, I think wheat germ is nicer. It has lovely nutty flavour because it’s the seed inside wheat kernels. Whereas wheat germ is the exterior of wheat kernels so it gives the muffins a slightly earthier flavour. Both have similar nutrition characteristics – high in dietary fibre as well as other nutrients. Better for you than plain flour!
Wholewheat / wholemeal flour – In keeping with the better-for-you spirit of these muffins, I’ve opted for wholemeal rather than plain white flour. It has more nutrients because it’s less processed, plus it enhances the nutty flavour of these muffins.
Baking powder AND baking soda (bi-carbonate) – These both make things rise but baking soda is 3x as strong and they each have different rising characteristics. For this recipe, using a combination of both delivers the muffin top shape and crumb texture I want.
The baking soda can be substituted with more baking powder but the crumb is not quite as soft. See recipe card notes for quantity.
Cinnamon – For flavour!
Salt – Brings out the other flavours in the muffins, doesn’t make it salty!
Wet ingredients
Honey or maple syrup – For sweetening! We only use 1/2 cup across 12 muffins which equates to 2 teaspoons per muffin. See commentary below on why honey is better for you than sugar.
Coconut oil – This is the fat in the muffins. I like to use unrefined / virgin coconut oil which adds a lovely very subtle coconut flavour into the muffins. By no means would anyone call these “coconut muffins”! Use the type that is firm like butter and needs to be melted to mix into batters, rather than the pourable type.
Note: There is also refined coconut oil which is stripped of all coconut oil and aroma. This and other oils will work in this recipe but will not add flavour. If you opt for another oil, I’d suggest doubling the vanilla and adding extra cinnamon. 🙂
Yogurt and milk – This is the wet in the batter. Using yogurt serves two purposes. Firstly, it has acid in it which gives the baking soda a rising kick start. Sometimes I use a teaspoon of vinegar in recipes to serve the same purpose, like in my Magic Stay-Moist Apple Muffins.
Secondly, yogurt is not as watery as milk. So it adds wetness to batters without making it as loose which means less flour needed = muffin more moist!
Egg – Just one, to hold the muffins together. Using only 1 egg makes a massive difference to the moistness of the crumb of muffins as the more egg you use, the sturdier but drier the crumb gets.
Vanilla – For flavour.
Why is honey better than sugar?
Because honey is:
sweeter than sugar so you can use less in recipes;
lower GI so your blood sugar levels won’t spike as quickly – which keeps you feeling full for longer; and
more nutritious than sugar which is “empty calories”. That is, sugar literally just contains sugar and nothing else! Honey contains nutrients such as amino acids, enzymes, vitamins and minerals.
Add-ins of choice!
I’ve used raspberries in these because they were on special. However, you really can add any add-ins you want. See suggestions below.
Add-in options:
Raspberries or blueberries, other berries – 250g/8oz, 2 heaped cups
Chopped fruit like apple, pears, cherries, grapes. (Not overly juicy fruit like oranges, peaches etc as they will leech too much liquid into the batter)
Dried fruit – sultanas, apricots, cranberries, apple, mango – anything goes!
Nuts and seeds
Chocolate chips – I mean, the rest of the muffin is healthy. So this tips the scales back to neutral? 😈
How to make breakfast muffins
It’s as easy as 1-2-3:
Mix wet ingredients
Mix in dry ingredients
Fill muffin holes and bake!
I like to reserve some raspberries to decorate the top, but this entirely optional – for visual purposes only. I know some people prefer more INSIDE the muffins!
Whisk wet – Melt the coconut oil in a microwavable bowl. Then whisk in all the wet ingredients: egg, yogurt, milk, honey and vanilla.
Mix in dry ingredients – Scatter across the surface (incorporates easier) then whisk in. Once you can no longer see flour, stop! Don’t get too enthusiastic with mixing as it will make the muffins tough.
Add-ins – Fold through the raspberries or whatever add-ins you’re using.
Divide between 12 holes. I used liners but it’s not essential, you could just spray with oil.
Top with reserved raspberries, if using.
Bake for 25 minutes at 190°C / 375°F (170°C fan) or until golden brown on the surface. Cool then devour!
Other matters of Up-and-Go Breakfast Muffins
Breakfast on the run – I’ve named these breakfast muffins as such because they are a great grab-and-go breakfast that doesn’t need heating and can be literally eaten on the run. More filling and less sweet than than muesli bars which I personally consider to be more suitable for a snack rather than breakfast.
Storage – These will keep for 4 to 5 days without going stale because they are more moist than typical muffins thanks to the coconut oil and yogurt. If it’s hot where you are, best to keep them in the fridge, otherwise just keep them in the pantry in an airtight container. They will also freeze for 3 months.
And with that, I think I’ve said all I need to on the matter of these breakfast muffins! Just to reiterate, these are less sweet than your usual muffins. To me, they are the perfect sweetness to have as breakfast without feeling like you’re being naughty and eating cake. And they are just sweet enough to have as a morning tea treat. In fact, people who often find Western cakes and cookies too sweet will probably find these the perfect level of sweetness.
Hope you give them a go! Love to know what add-ins you use if you do. – Nagi x
Watch how to make it
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Up-and-go breakfast muffins!
Ingredients
Wet:
- 1/3 cup coconut oil , virgin or unrefined (normal oil also works but not as tasty, Note 1)
- 1 large egg , at room temperature (~55g/2oz)
- 2/3 cup milk , at room temperature – full fat best (low fat and non-dairy ok too)
- 1/3 cup yogurt , plain/unsweetened
- 1/2 cup honey (or maple syrup)
- 1/2 tsp vanilla extract
Dry:
- 1 1/4 cups wheat germ (best) OR 1 1/4 cups (80g) wheat bran (Note 2)
- 1 1/2 cups wholemeal flour (sub ordinary flour – Note 3)
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1 tsp baking powder (Note 4)
- 1 tsp baking soda , sifted if lumpy (or 3 tsp extra baking powder) – Note 4
Add ins – CHOOSE ONE:
- 250g / 8 oz raspberries , 18 set aside and cut in half to decorate top if desired
- 2 cups diced fresh fruit (not watery) – like apples, pears
- 1 1/4 cups dried fruit, nuts, choc chips etc
Instructions
- Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
- Whisk wet – Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
- Mix in Dry – Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
- Raspberries – Gently stir in the whole raspberries or other add-ins of choice.
- Fill muffin tin – Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
- Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.
Recipe Notes:
Nutrition Information:
Life of Dozer
While I’m in Melbourne for the Good Food & Wine Show, Dozer is with the golden retriever boarder and apparently not showing any signs of separation anxiety. Hmmph!
Jo says
I love these and make them regularly for taking to work for breakfast. I’ve recently had to go dairy free, so substitute 1/3 c homemade apple sauce for the yoghurt. I made these with dates, so reduce down the honey a bit to compensate for the sweetness.
Phoebe says
Just made my third batch of these. I put callebaut dark choc chips and frozen raspberries in. They’re delicious and filling. I normally struggle with breakfast, no matter what I eat – eggs, cereal, toast, etc. unless I’m at a buffet and eat EVERYTHING I’m starving an hour later. But with these I’m not! Game changer. Thanks again for another wonderful recipe Nagi!
Anne Kessler says
Wow – I LOVE your website! And Dozer is adorable and a lucky guy that his Mommy makes him so special! SO nice!
Love his pictures!
And love your beautiful recipes!
Thanks for all you do!
Anne Kessler
in Northern California
Lisa says
yum
Josh Mills says
Does anyone know if there is a way to add some protein powder into this without ruining the recipe 😀
Bilal says
I finally tried the highly-rated Key Lime Gummy Bear Cake recipe for my banana-loving sister, but we found it to be overly sweet. It’s interesting how many people enjoy super sweet desserts. Next time, I’ll reduce the sugar in the cake and explore different frosting options to achieve a more balanced flavor. I’m determined to give it another try and create a version that suits our taste preferences.
Delphia says
What does that have to do with this site? The recipe is not from Nagi.
Stacey says
I made these gluten free by subbing the same amount of brown flaxseed meal for the wheat germ, and the same amount of almond meal for the flour. I also added 1/4C coconut to make up for using refined coconut oil (didn’t add any extra liquid as I used frozen raspberries). They turned out great!
Jules says
I tried your up-and-go breakfast muffins first with dried apricots and they were a hit with everyone.
Today I used fresh Bing cherries, replaced cinnamon with nutmeg, and added some almond butter.
Phenomenal.
Rachel says
The perfect muffin does exist! I’ve made these three times in a couple of weeks using raspberries and a handful of white chocolate chips. They keep so well, stay moist, taste delicious and aren’t too sweet. Perfection.
Clinton says
Could we please have the approx weight of the muffins, for the nutriton information?
Great recipe, kids and teens all loved it. I added dark choc chips as they were made for a snack rather than a meal replacement.
Suj says
Hi, I would love to make these for my toddler. What would the bake time be using a mini muffin tray?
Sue P says
Made theses for morning tea and they were delicious. I used frozen raspberries as fresh are too expensive here in Perth
Esther says
Any subs for Yogurt? I have a dairy free boy here
Kate says
I used a plain Greek style Soy yoghurt in ours and they came out fine. I’m sure coconut yoghurt would also work just as well
Esther says
Thank you! I was worried it would not come out with the same moistness etc
G says
I used plain coconut yoghurt for some dairy free friends and they couldn’t tell the difference between that and the first batch when I used greek yoghurt
Jaz says
Try coconut yoghurt perhaps?
Lucinda Joy Glover says
Coconut yoghurt? Or other vegan yoghurt options
ERIN f FITZGERALD says
I made these last night with the raspberries as in the recipe. I couldn’t find any wheat germ in my supermarket but I did find the wheat bran. They are a hit and only a couple of them left for breakfast. I guess they make a good after dinner snack too 🙂
Denise Ing says
This were absolutely lovely. I used about à 1/3 of a cup of maple syrup. I also added hemp seed. Sadly we only got to eat q few because our 2 year old lab stole them. Yup, she ate 9 of them!!! Wish me luck!
Li says
Made these today with diced apples, they were lovely – thank you for the recipe!
Emily says
I love you Nagi but please consult with an accredited dietician before making nutritional claims! Coconut oil is not healthier than butter, in fact coconut oil is nearly 90% saturated fat whereas butter is only around 50%. And the benefits of honey over sugar are marginal at best. Your recipes are awesome without making the false nutritional claims that other bloggers tend towards!
Jo says
These are awesome! I struggle to find a breakfast that doesn’t leave me feeling manky, particularly on a work day – these are perfect to have when I get into work.
I made mine with chopped dates and raisins, and will be using them again next time. They tasted amazing with my coffee, so I’m going to try adding a little bit (appx teaspoon) of instant coffee into the mix next time.
Colleen Lynch says
I am a big fan and have your book. I had trouble with the muffin recipe. When I added the remaining wet ingredients to the melted coconut oil the oil started to solidify and went lumpy. All the wet ingredients were at room temp so not sure what caused that. I watched your video and it didn’t happen when you mixed it. Please advise if anyone else has had this issue. Thanks Colleen
Jo says
Hi Colleen – I had the same issue – I think coconut oil solidifies pretty quickly (and remember Nagi’s videos will be filmed under hot lights). But it didn’t have any impact on the finished muffins, so don’t worry about it 🙂
Rebecca says
You are right that these stay very moist. I have eaten one each morning (ok, some days I ate two) for three days and they are still really tasty. I used frozen strawberries because that’s what I had. Plan to try other add ins. I like that they are heavier and less cake-like than regular muffins. thanks, Nagi!