Up-and-go Breakfast Muffins
These Up-and-go Breakfast Muffins are a nutritious and delicious way to start your day. Packed with wholesome ingredients, they offer a balanced blend of protein, fiber, and healthy fats, making them perfect for busy mornings. Grab one on your way out, and you're good to go!
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 spatula
- 1 cooling rack
Ingredients
- 2 cups rolled oats
- 1 cup Greek yogurt (plain)
- 1/2 cup honey or maple syrup
- 1/2 cup almond milk (or any milk of choice)
- 1/2 cup mashed ripe bananas (about 1 large banana)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mixed berries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line the muffin tin with paper liners.
- In a large mixing bowl, combine the rolled oats, baking powder, baking soda, salt, and cinnamon. Mix well.
- In another bowl, whisk together the Greek yogurt, honey (or maple syrup), almond milk, mashed banana, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; do not over mix.
- Gently fold in the mixed berries.
- Divide the batter evenly among the muffin cups in the prepared muffin tin, filling each about 3/4 full.
- Bake for 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring to a cooling rack.
Notes
These muffins can be stored in an airtight container at room temperature for up to three days or frozen for up to a month.
Feel free to customize with your favorite add-ins, such as nuts, seeds, or different fruits.
For a lower-calorie option, you can substitute the honey/maple syrup with a sugar-free sweetener.