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Up-and-Go Breakfast Muffins with Raspberries and Whole Wheat Flour Recipe

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4.6 from 12 reviews

Delicious and wholesome up-and-go breakfast muffins packed with wheat germ, wholemeal flour, and your choice of fresh or dried fruit, perfect for a nutritious start to your day.

Ingredients

Units Scale

Wet Ingredients

  • 1/3 cup coconut oil, virgin or unrefined
  • 1 large egg, at room temperature (~55g/2oz)
  • 2/3 cup milk, at room temperature (full fat recommended)
  • 1/3 cup plain unsweetened yogurt
  • 1/2 cup honey or maple syrup
  • 1/2 tsp vanilla extract

Dry Ingredients

  • 1 1/4 cups wheat germ or 1 1/4 cups (80g) wheat bran
  • 1 1/2 cups wholemeal flour
  • 1/4 tsp salt
  • 1 tsp cinnamon powder
  • 1 tsp baking powder
  • 1 tsp baking soda, sifted if lumpy

Add-Ins (Choose One)

  • 250g / 8 oz raspberries (18 raspberries set aside and cut in half for decoration if desired)
  • 2 cups diced fresh fruit (not watery) such as apples or pears
  • 1 1/4 cups dried fruit, nuts, or chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 190°C / 375°F (170°C fan). Line a 12-hole standard muffin tin with muffin cases or spray generously with oil to prevent sticking.
  2. Whisk Wet Ingredients: Place the coconut oil in a microwave-proof bowl and microwave for 45 seconds on high or until melted. Add the egg, milk, yogurt, honey (or maple syrup), and vanilla extract to the melted coconut oil and whisk until smooth.
  3. Combine Dry Ingredients: Sprinkle the dry ingredients—wheat germ or bran, wholemeal flour, salt, cinnamon, baking powder, and baking soda—over the wet mixture. Gently mix just until combined, avoiding overmixing to keep muffins tender.
  4. Add Fruit or Mix-Ins: Fold in your chosen add-ins, either whole raspberries, diced fresh fruit, or dried fruit, nuts, or chocolate chips, stirring gently to distribute evenly.
  5. Fill Muffin Tin: Using an ice cream scoop, divide the batter evenly into the 12 muffin holes. If using raspberries, decorate the tops with halved raspberries for a beautiful finish.
  6. Bake Muffins: Place the muffin tin in the preheated oven and bake for 25 minutes until the muffins are golden and a toothpick inserted in the center comes out clean.
  7. Cool Muffins: Let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely for about 15 minutes before serving.

Notes

  • Use virgin or unrefined coconut oil for the best flavor, but regular oil can be substituted with a slight difference in taste.
  • You can substitute wheat germ with wheat bran if preferred; both provide great texture and nutrition.
  • If wholemeal flour is unavailable, all-purpose flour can be used but will alter the nutritional profile and texture.
  • Baking powder and baking soda work together to give the muffins a light texture; ensure they are fresh for best results.
  • Choose fruits that aren’t too watery to avoid soggy muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://stoveandlove.com/up-and-go-breakfast-muffins-with-raspberries-and-whole-wheat-flour-recipe/