BREAKFAST MUFFINS RECIPE - BBC GOOD FOOD
Make muffins healthier with mashed banana and apple sauce for natural sweetness, plus blueberries and seeds for an extra nutritious hit
Provided by Cassie Best
Categories Breakfast
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
- Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days.
Nutrition Facts : Calories 179 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.6 milligram of sodium
VEGAN BREAKFAST MUFFINS RECIPE - BBC GOOD FOOD
These easy vegan breakfast muffins with muesli and pecans are perfect for making ahead of time and freezing in batches for a quick morning snack
Provided by Lulu Grimes
Categories Breakfast, Brunch
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Line a muffin tin with cases. Mix 100g muesli with the light brown sugar, flour and baking powder in a bowl. Combine the milk, apple, oil and 2 tbsp nut butter in a jug, then stir into the dry mixture. Divide equally between the cases. Mix the remaining muesli with the demerara sugar, remaining nut butter and the pecans, and spoon over the muffins.
- Bake for 25-30 mins or until the muffins are risen and golden. Will keep for two to three days in an airtight container or freeze for one month. Refresh in the oven before serving.
Nutrition Facts : Calories 224 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium
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BREAKFAST EGG MUFFINS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Breakfast, Brunch
Calories 133 calories per serving
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.
Freeze option: Cool baked egg muffins. Place on waxed paper-lined baking sheets, cover and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or microwave each muffin on high 30-60 seconds or until heated through.
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Cuisine American
Calories 53 kcal per serving
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