Healthy muffins that are actually delicious! A copy-cat of the raspberry bran muffins from Sydney’s beloved Bowan Island Bakery, these breakfast muffins are a nutritious, convenient breakfast option that’s far better for you than take-away on the way to school or work.
Up-and-go Breakfast Muffins
Being a savoury gal, I’ve always been partial to savoury muffins for breakfast (proof here, here and here). But a breakfast muffin with a sweet slant has been on my list for a while. I’m talking about the type that doesn’t make you feel like you’re eating cake for breakfast, a muffin that is just sweet enough but still good for you and good to eat.
So here it is!
Why these muffins are better for you
Low fat – just 1 1/4 tsp coconut oil per muffin
Refined-sugar free
Lightly sweetened – Just 2 teaspoons honey per muffin
Extra dietary fibre – keeps your insides….err….moving, shall we say ☺️ as well as keeping you full for longer and stabilising your blood sugars.
Convenient – Grab and go! No need to reheat, eat on the move.
Long shelf life – These last for 4 to 5 days, and are freezable.
Easy to make – One-bowl batter mixed with just a wooden spoon
Add-ins of choice – dried fruit and nuts, oats, fruit, choc chips!
Ingredients in breakfast muffins
Here’s what you need to make these breakfast muffins. Add-ins are flexible – see below for suggestions.
The key ingredient in this for goodness and flavour is wheat germ. Good-for-you extra fibre that gives these muffins a fabulous nutty flavour and lovely warm brown colour!
Dry ingredients
Wheat germ (sub wheat bran) – The good-for-you extra fibre boost! Found in either the cereal aisle, health food section or flour aisle or grocery stores. While both wheat germ and wheat bran work, I think wheat germ is nicer. It has lovely nutty flavour because it’s the seed inside wheat kernels. Whereas wheat germ is the exterior of wheat kernels so it gives the muffins a slightly earthier flavour. Both have similar nutrition characteristics – high in dietary fibre as well as other nutrients. Better for you than plain flour!
Wholewheat / wholemeal flour – In keeping with the better-for-you spirit of these muffins, I’ve opted for wholemeal rather than plain white flour. It has more nutrients because it’s less processed, plus it enhances the nutty flavour of these muffins.
Baking powder AND baking soda (bi-carbonate) – These both make things rise but baking soda is 3x as strong and they each have different rising characteristics. For this recipe, using a combination of both delivers the muffin top shape and crumb texture I want.
The baking soda can be substituted with more baking powder but the crumb is not quite as soft. See recipe card notes for quantity.
Cinnamon – For flavour!
Salt – Brings out the other flavours in the muffins, doesn’t make it salty!
Wet ingredients
Honey or maple syrup – For sweetening! We only use 1/2 cup across 12 muffins which equates to 2 teaspoons per muffin. See commentary below on why honey is better for you than sugar.
Coconut oil – This is the fat in the muffins. I like to use unrefined / virgin coconut oil which adds a lovely very subtle coconut flavour into the muffins. By no means would anyone call these “coconut muffins”! Use the type that is firm like butter and needs to be melted to mix into batters, rather than the pourable type.
Note: There is also refined coconut oil which is stripped of all coconut oil and aroma. This and other oils will work in this recipe but will not add flavour. If you opt for another oil, I’d suggest doubling the vanilla and adding extra cinnamon. 🙂
Yogurt and milk – This is the wet in the batter. Using yogurt serves two purposes. Firstly, it has acid in it which gives the baking soda a rising kick start. Sometimes I use a teaspoon of vinegar in recipes to serve the same purpose, like in my Magic Stay-Moist Apple Muffins.
Secondly, yogurt is not as watery as milk. So it adds wetness to batters without making it as loose which means less flour needed = muffin more moist!
Egg – Just one, to hold the muffins together. Using only 1 egg makes a massive difference to the moistness of the crumb of muffins as the more egg you use, the sturdier but drier the crumb gets.
Vanilla – For flavour.
Why is honey better than sugar?
Because honey is:
sweeter than sugar so you can use less in recipes;
lower GI so your blood sugar levels won’t spike as quickly – which keeps you feeling full for longer; and
more nutritious than sugar which is “empty calories”. That is, sugar literally just contains sugar and nothing else! Honey contains nutrients such as amino acids, enzymes, vitamins and minerals.
Add-ins of choice!
I’ve used raspberries in these because they were on special. However, you really can add any add-ins you want. See suggestions below.
Add-in options:
Raspberries or blueberries, other berries – 250g/8oz, 2 heaped cups
Chopped fruit like apple, pears, cherries, grapes. (Not overly juicy fruit like oranges, peaches etc as they will leech too much liquid into the batter)
Dried fruit – sultanas, apricots, cranberries, apple, mango – anything goes!
Nuts and seeds
Chocolate chips – I mean, the rest of the muffin is healthy. So this tips the scales back to neutral? 😈
How to make breakfast muffins
It’s as easy as 1-2-3:
Mix wet ingredients
Mix in dry ingredients
Fill muffin holes and bake!
I like to reserve some raspberries to decorate the top, but this entirely optional – for visual purposes only. I know some people prefer more INSIDE the muffins!
Whisk wet – Melt the coconut oil in a microwavable bowl. Then whisk in all the wet ingredients: egg, yogurt, milk, honey and vanilla.
Mix in dry ingredients – Scatter across the surface (incorporates easier) then whisk in. Once you can no longer see flour, stop! Don’t get too enthusiastic with mixing as it will make the muffins tough.
Add-ins – Fold through the raspberries or whatever add-ins you’re using.
Divide between 12 holes. I used liners but it’s not essential, you could just spray with oil.
Top with reserved raspberries, if using.
Bake for 25 minutes at 190°C / 375°F (170°C fan) or until golden brown on the surface. Cool then devour!
Other matters of Up-and-Go Breakfast Muffins
Breakfast on the run – I’ve named these breakfast muffins as such because they are a great grab-and-go breakfast that doesn’t need heating and can be literally eaten on the run. More filling and less sweet than than muesli bars which I personally consider to be more suitable for a snack rather than breakfast.
Storage – These will keep for 4 to 5 days without going stale because they are more moist than typical muffins thanks to the coconut oil and yogurt. If it’s hot where you are, best to keep them in the fridge, otherwise just keep them in the pantry in an airtight container. They will also freeze for 3 months.
And with that, I think I’ve said all I need to on the matter of these breakfast muffins! Just to reiterate, these are less sweet than your usual muffins. To me, they are the perfect sweetness to have as breakfast without feeling like you’re being naughty and eating cake. And they are just sweet enough to have as a morning tea treat. In fact, people who often find Western cakes and cookies too sweet will probably find these the perfect level of sweetness.
Hope you give them a go! Love to know what add-ins you use if you do. – Nagi x
Watch how to make it
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Up-and-go breakfast muffins!
Ingredients
Wet:
- 1/3 cup coconut oil , virgin or unrefined (normal oil also works but not as tasty, Note 1)
- 1 large egg , at room temperature (~55g/2oz)
- 2/3 cup milk , at room temperature – full fat best (low fat and non-dairy ok too)
- 1/3 cup yogurt , plain/unsweetened
- 1/2 cup honey (or maple syrup)
- 1/2 tsp vanilla extract
Dry:
- 1 1/4 cups wheat germ (best) OR 1 1/4 cups (80g) wheat bran (Note 2)
- 1 1/2 cups wholemeal flour (sub ordinary flour – Note 3)
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1 tsp baking powder (Note 4)
- 1 tsp baking soda , sifted if lumpy (or 3 tsp extra baking powder) – Note 4
Add ins – CHOOSE ONE:
- 250g / 8 oz raspberries , 18 set aside and cut in half to decorate top if desired
- 2 cups diced fresh fruit (not watery) – like apples, pears
- 1 1/4 cups dried fruit, nuts, choc chips etc
Instructions
- Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
- Whisk wet – Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
- Mix in Dry – Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
- Raspberries – Gently stir in the whole raspberries or other add-ins of choice.
- Fill muffin tin – Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
- Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.
Recipe Notes:
Nutrition Information:
Life of Dozer
While I’m in Melbourne for the Good Food & Wine Show, Dozer is with the golden retriever boarder and apparently not showing any signs of separation anxiety. Hmmph!
These look amazing! I love how you kept them on the healthier side while still packing in so much flavour. Perfect for a quick grab-and-go morning routine when you don’t have time to stop at a drive-thru or check out the McDonald’s breakfast menu prices for a fast-food fix. Can’t wait to bake a batch of these with blueberries this weekend
Absolutely delicious & so easy to make! Have made them twice – once with fresh raspberries and the other with chopped dates. Date version was my favourite!
Absolutely delicious & so easy to make! Have made them twice – once with fresh raspberries and the other with chopped dates. Date version was my favourite!
McDonald’s Menu Prices UK is an independent online guide that provides the latest McDonald’s UK menu prices, calorie information, nutrition facts, meal deals, breakfast options, burgers, Happy Meals, desserts, drinks, and limited-time offers. The website is regularly updated to help customers compare menu items, check prices, and make informed dining choices. It is not affiliated with or endorsed by McDonald’s.
These breakfast muffins look like the perfect grab-and-go option for busy mornings. I also enjoy comparing homemade breakfast ideas with restaurant breakfasts, so I recently checked the Popeyes Breakfast Menu to see what’s available before heading out. Really enjoyed this recipe—simple, wholesome, and definitely worth trying!
Excellent read! I appreciate how easy your writing is to understand while keeping it interesting. Looking forward to more content from you.
Thanks, Nagi, for sharing this delicious and healthy muffin recipe! These are such a better choice than grabbing a McDonald’s breakfast when I’m rushing in the morning. I love that they’re easy to make and stay fresh for days. Definitely trying these this weekend with some blueberries! For anyone curious about the latest = McDonald’s Menu
and breakfast prices in the UK, I often check
I’ve made these several times now, and they turn out absolutely delicious every time! Thank you so much for sharing this wonderful recipe—it’s definitely become one of my favorites.A&W Menu
Jaffle looks like a spectacular bundle of joy. I envy you. At 76 I am past the age of being able to handle such a bundle but we’ll remember the joy these babies bring. enjoy Nagi
I honestly never thought homemade breakfast could be this convenient. On hectic mornings I normally grab something from McDonald’s Breakfast Menu, but these muffins seem like the kind of meal that would save both time and guilt. Can’t wait to try them with blueberries!
These look absolutely incredible, Nagi! I love that you found a way to make a genuinely healthy breakfast muffin that doesn’t just taste like disguised cake. I used to rely on muffins from Dunkin Donuts for my busy morning commutes, but swapping to this homemade, low-sugar, high-fiber recipe will be such a game-changer for my energy levels. Can’t wait to bake a batch this weekend and try the wheat germ trick!!!!
Love this roundup! The cilantro-lime rice was amazing — it even paired nicely with an iced latte. For more drink ideas to go with meals, here’s a handy menu: https://thedbrosmenu.com/
These breakfast muffins look absolutely perfect for busy mornings! I really like how versatile the recipe is—you can easily customize the ingredients based on what you have on hand. The combination of wholesome ingredients and easy preparation makes this a great meal-prep option for the week. I’ve been looking for more breakfast ideas lately, and while exploring food deals and savings, I also came across some useful KFC deals that help when I need a quick meal on hectic days. Thanks for sharing such a practical and delicious recipe!
These turned out perfectly despite all my substitutions. I couldn’t find wheat germ anywhere in Spain so ended up using almond meal and the turned out perf. I also used diced strawberries
Loved this easy and practical breakfast muffins guide—it’s perfect for planning a quick start to the day, and for managing your morning hours I also found Mcdonalds breakfast timings helpful alongside general breakfast options.
These turned out perfectly despite all my substitutions. I couldn’t find wheat germ anywhere in Spain so ended up using almond meal and the turned out perf. I also used diced strawberries
amazing ! you may also visit longhornmenuonline.com for updated menu of steakhouse.
Thanks Nagi for sharing this delicious and healthy muffin recipe! These are such a better choice than grabbing a mcdonald’s breakfast when I am rushing in the morning. I love that they are easy to make and stay fresh for days. Definitely trying these this weekend with some blueberries!
Just made these muffins. They are so delicious, light and fluffy. Thank you for another beautiful recipe Nagi! I used cranberries (soaked in boiling water and drained) chopped walnuts, light olive oil and a full teaspoon of vanilla extract. Yum! ❤️
Love how thoughtfully balanced these muffins are lightly sweetened, high in fiber, and still genuinely delicious. The wheat germ and yogurt combo for texture and moisture is such a smart touch! They honestly sound like the perfect grab-and-go option, similar to how people pair a quick Dutch Bros Breakfast stop with something convenient on busy mornings only this is a more wholesome homemade upgrade. Definitely trying them with raspberries and walnuts!
Have made these twice. Haven’t found wheat bran at the shops so the first time used oat bran (blitzed dry oats in the nutibullet). Second time around, just threw in dried 2 min oats without the blitzing. I guess I don’t know what it’s supposed to be like from the original recipe but it turned out fine both times I’ve tried with these mods. Also learned that reducing sweetener (honey/maple syrup) to 1/3 cup probably isn’t sweet enough for me; and to cut any fruit bigger than a blueberry into smaller pieces – the first time big gooey strawberries seemed to take up half the muffin space.
Recipe yielded 15 muffins for me each time.