Breakfast Muffins
Yields 12
The perfect brekkie on-the-go that’s full of fibre, good fats and protein.
Prep Time
8 min
Cook Time
20 min
Total Time
28 min
Prep Time
8 min
Cook Time
20 min
Total Time
28 min
  1. 1 & 1/2 cups wholemeal self-raising flour
  2. ½ cup oats
  3. ½ cup desiccated coconut
  4. 1 teaspoon baking powder
  5. 1 teaspoon cinnamon
  6. 1 teaspoon vanilla extract
  7. 2/3 cup brown sugar/honey/maple syrup
  8. ½ cup oil (I use vegetable, macadamia or coconut oil)
  9. ¼ cup yoghurt
  10. 3 eggs
  11. ¼ cup milk (I use cows, oat or coconut milk)
  12. 1 cup walnuts
  13. 2 apples, chopped
Optional Toppings
  1. Sliced apple
  2. Coconut
  3. Walnuts
  4. Mixed Seeds
  1. Preheat an oven to 180C and line/spray a 12-cup muffin tray.
  2. In a large bowl combine the flour, baking powder, oats, desiccated coconut and cinnamon and then make a well in the centre.
  3. In a separate bowl whisk together the eggs, milk, yoghurt, vanilla, sugar and oil. Then slowly stir through the walnuts and chopped apple.
  4. Pour the wet ingredients into the dry and stir well until all ingredients are combined.
  5. Spoon the mixture evenly into the prepared muffin pan & then add your chosen toppings. My favourites are crushed walnuts or sliced apple!
  6. Bake for 18-20 minutes or until golden brown.
Rebecca Pope Sydney Food & Lifestyle Blogger