The most delicious breakfast muffin you’ll ever try! These raspberry and apple breakfast muffins are a delightful way to start the day. With a few simple ingredients, you’ll be on your way to whipping up a batch of yummy breakfast muffins for a quick grab breakfast idea.
These raspberry & apple breakfast muffins are easy enough to make the night before, and leave out to serve your family during your busy mornings. The recipe features enough ingredients to make up to 20 mini muffins for a bit sized breakfast treat.
Is it good to have fruits for breakfast?
Fruits are always a delicious way to start your day. The nutrients in raspberries and apples will help keep your family going strong all day long when you opt to use these as your newest breakfast muffin option for busy weekdays.
With no sugar added, these won’t give you a sugar rush that could cause you to crash later in the day. The sweetness from the apples and raspberries are all you need to make this a family-friendly breakfast muffin recipe that even the picky eaters will enjoy.
These breakfast muffins are moist enough that they won’t crumble when you bite into them, leaving less of a mess behind during your rush around morning with kids!
How to Store Raspberry and Apple Breakfast Muffins
You can store your batch of breakfast muffins in an airtight container for 2-3 days. These breakfast muffins also freeze really well making them a wonderful addition to your current meal planning options for breakfast, snacks, and a quick grab and go treat.
Whether you want to make these breakfast muffins for the whole family or to bring along during a busy workday as a special treat, you can easily make a batch or two of these raspberry & apple breakfast muffins in no time.
How do I Make Breakfast Muffins?
Find the list of ingredients and instructions to make your raspberry and apple breakfast muffins today.
- ¾ cup/80g wholemeal flour
- ¼ cup/20g oats (plus more
- to sprinkle on top)
- 1 heaped tsp baking powder
- 1 eating apple, peeled and
- ¾ cup/80g fresh or
- ½ cup/60g frozen
- 1 egg (or 1 chia egg, see
- page 182)
- ¼ cup/60ml milk of your
- 1 tbsp tahini
- 2 tbsp coconut oil, melted
- (plus more to grease your
- muffin tin)
- Yogurt for dipping, optional
- Preheat the oven to 200˚C/180˚C fan/400˚F. Lightly grease a muffin tray (8 large or 20 small holes) with coconut oil.
- Mix together the flour, oats and baking powder. Stir in the grated apple and raspberries. The muffins work better if the
raspberries fall apart a bit so don’t worry about being too gentle.
- In another bowl whisk together the egg, milk, tahini and coconut oil. Make a well in the flour and pour in the egg and
- Use a fork to mix it well.
- Spoon the mixture into your muffin tray so that each hole is around two-thirds full. Sprinkle the extra oats on top of the
- Bake for around 18–20 minutes (12–15 minutes if you are making mini muffins) until the muffins are slightly golden
on top and an inserted skewer comes out clean.
- Remove from the oven and leave to cool for a few minutes before putting on a wire rack and leaving to cool completely.
Amount Per Serving: Calories: 77Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 59mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 2g
Those muffins look yummy and I am sure they can be a great breakfast for your family. Don’t forget to check out some recipes we have in our site
Don’t forget to check other light breakfast ideas from the sites out there.
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