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Fruity Breakfast Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 548kcal

Equipment

  • muffin liners

Ingredients

Muffins

  • 1/2 cup Whole-wheat flour
  • 2 TBSP Rolled oats
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3.5 TBSP Yogurt plain
  • 1.75 TBSP Coconut oil melted
  • 1 Egg
  • 1 Banana mashed
  • 2 TBSP Honey
  • 1/2 tsp Vanilla extract
  • 1 Clementine halved (use the juice and zest)
  • 1/3 cup Blueberries

Cranberry Juice

  • 16 oz Cranberry Juice cold
US Customary - Metric

Instructions

  • Preheat the oven to 350 °F (180 °C) and line a muffin tin with paper liners.
  • In a large bowl, mix together the flour, oats, baking powder, and baking soda.
  • In another bowl, add the yogurt, coconut oil, egg, mashed banana, honey, and vanilla and mix well.
  • Add the wet ingredients to the dry ingredients and fold until just combined. Then fold in the juice and zest of the clementine and the blueberries.
  • Use a scoop to divide the mixture between the muffin wells. Top with extra oats for garnish.
  • Bake in the oven for 25 minutes until golden brown on the outside and cooked through. Let cool for 5 to 10 minutes.
  • Serve the muffins with juice.

Nutrition

Calories: 548kcal | Carbohydrates: 97g | Protein: 11g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 344mg | Potassium: 538mg | Fiber: 7g | Sugar: 59g | Vitamin A: 192IU | Vitamin C: 122mg | Calcium: 167mg | Iron: 2mg