Breakfast Muffins

by | Aug 27, 2010

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I love this breakfast muffin recipe with apples, banana, cinnamon and oats. The smell of warm cinnamon, apple and banana wafted through my kitchen as these muffins baked. Splitting a golden brown muffin in two straight from the oven revealed a fluffy moist crumb, while hints of apricot and earl grey reached my nose.

I love this breakfast muffin recipe with apples, banana, cinnamon and oats. The smell of warm cinnamon, apple and banana wafted through my kitchen as these muffins baked. Splitting a golden brown muffin in two straight from the oven revealed a fluffy moist crumb, while hints of apricot and earl grey reached my nose. A lick of butter, a glass of orange juice and your breakfast is complete. Feel free to substitute your favourite fruits for a different flavour combination.

BREAKFAST MUFFINS

Makes: 12 regular muffins        Difficulty: Easy

EQUIPMENT:

12-hole muffin tray

INGREDIENTS:

300g Plain Flour

200g Caster Sugar

125ml Vegetable Oil

100ml Milk

1 Teabag (I used earl grey)

2 large Eggs

1 teaspoon Baking Powder

20g Rolled Oats, extra for the topping

½ teaspoon Cinnamon Powder

1 Apple, grated

1 medium Banana, peeled and mashed

65g Dried Apricots, chopped

50g Dried Dates, pitted and chopped

METHOD:

Preheat oven to 180 degrees Celsius (160 fan-forced; 350F0. Grease a 12-hole muffin tin with non-stick spray. Set your kitchen timer for 20 minutes.

Pour the milk into a mug. Heat in the microwave for one minute. Cut open the teabag and pour the leaves into the warm milk. Stir. Allow infusing for 5 minutes.

In a medium bowl add the oil, sugar and eggs. Whisk the ingredients together. Stir in the mashed banana and cinnamon powder. Pour in the milk and tea leaf mixture.

In a large bowl add the flour, baking powder, oats, apple, dried apricots and dried dates. Mix them together until evenly distributed. Make space in the middle of the bowl. Pour the wet ingredients in.

Gently fold together the wet and dry ingredients until they are just combined. Do not overmix.

Fill each muffin hole with batter. Sprinkle a few more rolled oats on top. Place the tray on the middle rack of the oven. Muffins are done when the tops are golden brown and a skewer inserted into the middle comes out clean. If not, add 5 minutes to the timer then check again.

Remove from the oven. Let the muffins cool in the pan for 10 minutes before removing to a wire rack to cool.

Serve muffins warm or cold.

BAKING TIPS:

  • Muffins will keep at room temperature in an airtight container for up to 3 days.
  • Be careful not to overmix the wet and dry ingredients.

Breakfast Muffins
Breakfast Muffins
This breakfast muffin recipe has apples, banana, cinnamon and oats with earl grey tea and apricots inside.
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Servings Prep Time Cook Time Passive Time
12cupcake sized muffins 15mins 20mins 45mins
Servings Prep Time
12cupcake sized muffins 15mins
Cook Time Passive Time
20mins 45mins
Ingredients
  • 300 g Plain Flour
  • 200 g Caster Sugar
  • 125 ml Vegetable Oil
  • 100 ml Full Cream Milk
  • 1 Teabag I used Earl Grey
  • 2 Eggs
  • 1 teaspoon Baking Powder
  • 20 g Rolled Oats
  • 1/2 teaspoon ground Cinnamon
  • 1 Apple peeled, grated
  • 1 Banana peeled, mashed
  • 65 g Dried Apricots chopped
  • 50 g dried Dates pitted, chopped
Servings: cupcake sized muffins
Units:
Ingredients
  • 300 g Plain Flour
  • 200 g Caster Sugar
  • 125 ml Vegetable Oil
  • 100 ml Full Cream Milk
  • 1 Teabag I used Earl Grey
  • 2 Eggs
  • 1 teaspoon Baking Powder
  • 20 g Rolled Oats
  • 1/2 teaspoon ground Cinnamon
  • 1 Apple peeled, grated
  • 1 Banana peeled, mashed
  • 65 g Dried Apricots chopped
  • 50 g dried Dates pitted, chopped
Servings: cupcake sized muffins
Units:
Instructions
  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F. Grease a 12-hole muffin tin with non-stick spray.
  2. Pour the milk into a mug. Heat in the microwave for one minute. Cut open the teabag and pour the leaves into the warm milk. Stir. Allow it to infuse for 5 minutes.
  3. In a medium bowl add the oil, sugar and eggs. Whisk the ingredients together. Stir in the mashed banana and cinnamon powder. Pour in the milk and tea leaf mixture.
  4. In a large bowl add the flour, baking powder, oats, apple, dried apricots and dried dates. Mix them together until evenly distributed. Make space in the middle of the bowl. Pour in the wet ingredients.
  5. Gently fold together the wet and dry ingredients until they are just combined. Do not overmix.
  6. Fill each muffin hole with batter. Sprinkle a few more rolled oats on top. Place the tray on the middle rack of the oven. Bake for 20 minutes approximately. Muffins are done when the tops are golden brown and a skewer inserted into the middle comes out clean.
  7. Remove from the oven. Let the muffins cool in the pan for 10 minutes before removing to a wire rack to cool. Serve muffins warm or cold.
Recipe Notes
  • Muffins will keep at room temperature in an airtight container for up to 3 days.
  • Be careful not to overmix the wet and dry ingredients.
Nutrition Facts
Breakfast Muffins
Amount Per Serving
Calories 303 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Cholesterol 36mg 12%
Sodium 17mg 1%
Potassium 107mg 3%
Total Carbohydrates 45g 15%
Dietary Fiber 2g 8%
Sugars 22g
Protein 4g 8%
Vitamin A 2%
Vitamin C 3%
Calcium 3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

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Apple, banana and cinnamon muffins studded with dried apricots and dates, and topped with oats.