Healthy Breakfast Muffins

I am pretty bad at having breakfast.  Mr416expat?  He’s a pro.  Every morning he has cereal or yogurt with coffee.  I’m fairly certain if he left the house without breakfast the sun would halt in the sky.  I however, like a bit more variety and will only have breakfast foods that I can take with me, muffins, mini frittatas, and fruit make a frequent appearance at my desk at work.

Muffins have a bit of a bad reputation.  They can be the size of a large grapefruit (bit of a portion size issue) and lots of fat.  Lots and lots of fat.  Yuck.  With a couple of alterations, this recipe from thekitchn is pretty healthy.  Plus with some additions, you can pack it full of things to help you last through the morning.

Dry Ingredients Check!

Adding the Wet Ingredients

All combined! But not too combined!

At this point I realized I forgot the topping...opps, next time!

The Finished Product

Morning Muffins – adapted from Faith Durand’s recipe at thekitchn

1/2 c whole wheat flour
1/2 c all purpose flour
1/4 c brown sugar
1 tbsp baking powder
3/4 tsp salt
1 tsp cinnamon
1 c whole oats (not instant!)
1/2 c raisins
1/4 c coconut (shredded and unsweetened)
1/4 c pumpkin seeds
1/4 c sesame seeds
1/4 c olive oil
1 egg, beaten
1 c milk

2 tbsp brown sugar
2 tbsp flour
1 tsp cinnamon
1 tbsp olive oil

Combine the dry ingredients together in a large bowl.  Combine the wet ingredients in a separate bowl.  Make a well in the dry ingredients and pour the wet ingredients over top.  Stir only to combine (don’t mix and mix and mix or you’ll end up with tough muffins).  Spoon the mix into the muffin pan.  Combine the topping until crumbly.  Spoon the topping onto the muffins.  Bake for 15 minutes at 425F


2 thoughts on “Healthy Breakfast Muffins

    • Try adding a couple of tablespoons of apple sauce to the batter. I found the muffins a bit dry when I made them again. The apple sauce added a bit of flavour and moisture! Can’t wait to see you guys!!!

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