I don’t have much time for breakfast, that’s why I prefer quick and nutritious options. The raspberry granola cookies I made last time are a great option, but I need something different. After all, I cannot have those granola cookies for a whole week. That’s why I decided to make breakfast muffins – a versatile and easy-to-make alternative.
Breakfast muffins seem like the perfect breakfast food, you can just grab one on the way out the door. But too much sugar is not a good idea. How do you avoid filling them with sugar and instead make them nutritious?
I’ve been experimenting with baking without refined sugar, and this seemed like the opportunity to put some trials into practice. I based the idea for these muffins around one of my favorite breakfasts: Greek yogurt with fruit, seeds, and a squeeze of honey.
Greek yogurt is great for making really moist cakes and muffins, so I used that in place of butter. A mashed banana and some finely chopped strawberries add more moisture, plus fruity sweetness and flavor. You could change this up with some apple compote and different berries to create completely different muffins! I also used a mix of rolled oats, ground almonds, and gluten-free flour, plus dashes of honey, cinnamon, and ginger. I also used a little olive oil.
These muffins make a protein-packed breakfast, thanks to the eggs, yogurt, almonds, and seeds, and they’re full of goodness and flavor from the fruit and spices, while the oats should help to keep you full till lunchtime. There’s nothing in there to spike your blood sugar, so you should avoid a mid-morning crash, and the fats – from the Greek yogurt and the oil – are those friendly “good” fats.
Best of all, the healthy breakfast oatmeal muffin recipe is very easy. Even the mixing is minimal, and they only take 25 minutes in the oven. You can whip up a batch on a Sunday night after dinner, and hey presto, breakfast for a week!
Or you can make a load, freeze them, and just defrost one whenever you need a healthy grab ‘n’ go breakfast. I have to tell you, these little treats have revolutionized my mornings this week – they truly are a powerhouse breakfast in a cute package! This is how to make breakfast muffins with oats! To have a more healthy and nutritious breakfast, you can enjoy these muffins with a glass of Blueberry Greek Yogurt Smoothie.
Breakfast muffins
Ingredients
- 130 g self-raising flour
- 90 g rolled oats
- 30 g ground almonds
- 2 eggs
- 150 g Greek yogurt
- 1 medium ripe banana
- 8 fresh strawberries
- 2 tbsps honey
- 2 tbsps olive oil
- 1 tsp cinnamon
- 1 tsp ginger
Instructions
- Preheat the oven to 180C and line a muffin tin with 12 cases.
- Mix together the flour, oats, ground almonds and spices.
- Mash the banana, and beat the eggs in a jug.
- Chop 3 larger strawberries into quarters and set aside. Finely chop the remaining strawberries.
- Make a well in the mix of dry ingredients and add the eggs, banana, oil and honey. Mix lightly to combine.
- Add the Greek yoghurt and mix again, before adding the chopped strawberries and giving it a final stir. You should have a fairly soft, but not runny, batter.
- Spoon into the muffin cases and sprinkle with the mixed seeds and strawberry quarters.
- Bake for 20-25 minutes, until risen and just starting to brown on the top.
- Turn out onto a wire tray to cool.
Notes
Healthy breakfast muffins are a wonderful way to kickstart your day with a burst of nutrition and flavor, whether you’re on the keto or low-carb diet. By carefully selecting oats, incorporating fruits and yogurt, and paying attention to baking techniques, you can create a batch of muffins that not only taste great but also nourish your body.
Though these healthy breakfast muffins are low-fat and packed with nutrients, it’s essential to enjoy them in moderation. They are meant to complement a balanced diet, not replace it. Pair your muffin with a side of fresh fruit, a source of lean protein, and perhaps a glass of milk or dairy-free alternative for a well-rounded meal.
