Healthy Breakfast Muffins
Enjoy restaurant-quality american breakfast with whole wheat flour, old-fashioned oats, and baking powder as the star. This easy recipe proves exceptional taste doesn't require hours in the kitchen. The kind of dish that brings restaurant-quality taste and smiles to your table.
Time Breakdown
Ingredients (6 servings)
- 1 1/2 cupswhole wheat flour
- 1/2 cupold-fashioned oats
- 2 teaspoonsbaking powder
- 1 teaspooncinnamon
- 1/2 teaspoonsalt
- 2 largeripe bananasmashed
- 1/2 cupGreek yogurtplain
- 2 largeeggs
- 1/2 cupmilk
- 1/3 cuphoney
- 1 teaspoonvanilla extract
- 1/4 cupcoconut oilmelted and cooled
- 3/4 cupfresh blueberries
- 1/3 cupchopped walnutsoptional
Instructions
- 1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
2min - 2
In a large bowl, whisk together flour, oats, baking powder, cinnamon, and salt.
2min - 3
In another bowl, mash bananas well, then whisk in Greek yogurt, eggs, milk, honey, and vanilla until smooth.
4min - 4
Add melted coconut oil to wet ingredients and whisk until well combined.
1min - 5
Pour wet ingredients into dry ingredients and gently fold together until just combined - don't overmix.
2min - 6
Gently fold in blueberries and walnuts (if using), being careful not to burst the berries.
1min - 7
Divide batter evenly among muffin cups, filling each about 2/3 full.
2min - 8
Bake for 18-20 minutes until tops are golden and a toothpick inserted in center comes out clean.
18min - 9
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
5min
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