Sunshine Morning Muffins
These fluffy and nutritious breakfast muffins are bursting with a variety of flavors and textures. Packed with whole grains, fruits, and nuts, they make for a healthy and filling start to your day. With a splash of citrus and a touch of sweetness, these muffins are a delightful way to brighten your morning!
ingredients
- 1 ½ cups whole wheat flour
- ½ cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup Greek yogurt
- ¼ cup honey
- ¼ cup unsweetened applesauce
- 2 tbsp coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- ½ cup chopped mango
- ½ cup blueberries
- ¼ cup chopped almondsOptional Variations:
- Swap mango and blueberries with raspberries and shredded coconut
- Replace mango and blueberries with diced peaches and walnuts
- Add ¼ cup dark chocolate chips and replace mango with shredded carrots
steps
- 1.
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2.
In a large bowl, combine the whole wheat flour, oats, baking powder, baking soda, and salt.
- 3.
In another bowl, whisk together the Greek yogurt, honey, applesauce, coconut oil, eggs, vanilla extract, and orange zest.
- 4.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- 5.
Fold in the chopped mango, blueberries, and chopped almonds (or any other optional ingredients you choose).
- 6.
Divide the batter evenly among the muffin cups and sprinkle some additional oats on top for crunch.
- 7.
Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- 8.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- 9.
Once cooled, store the muffins in an airtight container in the refrigerator for up to 5 days.
