Breakfast Muffins: A healthy and hearty breakfast doesn’t always have to consist of muesli or a sandwich: from now on we’ll be nibbling on these breakfast muffins with blueberries! Made with wholemeal flour and the sweetness of fruit, the little cakes are on the table in less than 30 minutes. They can either be eaten straight away or – if there are any leftovers – easily eaten on the go. Here’s the recipe for making breakfast muffins yourself!
Sweet muffin love in the morning
When the alarm clock rings early in the morning during the week, there is often not enough time left to prepare breakfast – at best, it should also be healthy. The solution: make nutritious breakfast muffins yourself! You can finish baking them in the evening and either eat them at home the next day or take them to work.
The highlight: The breakfast muffins consist of the main ingredients wholemeal spelled flour, eggs, and banana – you won’t find white flour or refined sugar in them! This combination of ingredients provides complex carbohydrates and high-quality protein, which keeps blood sugar levels constant over a long period of time, provides energy, keeps you full for a long time, and prevents food cravings in the first place.
Banana and blueberries provide a pleasant sweetness so that even those with a sweet tooth will love the little cakes! And best of all: A muffin provides only 107 kilocalories – also fiber, B vitamins, magnesium, iron, and phytochemicals. The perfect mix to start the day off right! The recipe for making breakfast muffins yourself follows here.
Make your own breakfast muffins
The ingredients:
- 175 g wholemeal spelled flour
- 1 tsp baking powder (heaped)
- ½ tsp salt
- 150 ml almond milk
- 2 tbsp coconut oil (melted)
- 2 eggs (beaten)
- 1 banana
- 125 grams of blueberries
- Jam or powdered sugar to taste
The preparation:
- Preheat the oven to 190°C top and bottom heat. Mix flour, baking powder, and salt together in a bowl.
- Mix together almond milk, melted coconut oil, and beaten eggs. Add everything to the flour mixture and mix it into a dough using a hand mixer.
- Mash the banana with a fork and fold it into the batter along with the blueberries.
- Line the twelve cavities of a muffin tin with muffin cases and fill in the batter. Finish baking the breakfast muffins on the middle shelf for about 25 minutes.
