Breakfast Muffins
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.

Prep Time | 15 mins |
Cook Time | 20 mins |
Passive Time | 45 mins |
Servings |
cupcake sized muffins
|
- 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
Ingredients
|
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- Preheat oven to 180 degrees Celsius (160 fan-forced; 350F. Grease a 12-hole muffin tin with non-stick spray.
- 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.
- 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 in the wet ingredients.
- 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. Bake for 20 minutes approximately. Muffins are done when the tops are golden brown and a skewer inserted into the middle comes out clean.
- 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.
- 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.
You might like to explore our other muffin recipes or cupcake recipes like Hummingbird Muffins, White Chocolate Macadamia Muffins and Banana Honey Chocolate Muffins.
I love oats too-and bonus that they are so good for you too! Delicious looking muffins! :D
breakfast muffins are great, especially straight out of the oven. the earl grey tea would add a different flavour, I’ll remember that next time I’m making breakfast muffins. thanks
Thanks for visiting my blog!! =D
I don’t use oats much in my baking…..ehehe, I’m not very healthy =] But these muffins look delicious! I love everything that’s in them- the apricots, apples, cinnamon and banana! But….I’d probably never be able to wake up early enough to make these for breakfast =] haha…
Looks lovely, I’d love to try earl grey tea in cakes!
I’m cooking some oats up on the stove right now, I love them. I actually imagined smelling your earl tea infused milk while I was reading the description they sound very scrummy.
OMG dude these are the best sounding brekky muffins ever! I have bookmarked this to try next week :)
Tea in breakfast muffins – love it!
Heidi xo
Muffins for breakfast are great paired with some nice coffee! Really nice!
These are sooo delicious! So moist and fruity.. yummo :) I used wholemeal flour instead of white, replaced the apricots with sultanas, and used chai tea instead of Earl Grey. I made a batch a couple of weeks ago and froze them individually so I could just pull one out as a snack – perfect !
Great idea, great combo of flavours! They seem a bit heavy, though. Why not use SR flour and guarantee a lighter result?
I just made these and used Lady Grey tea (all I had) plus wholemeal sr flour and raw caster sugar (so I could pretend they were healthy). My goodness they were amazing and so easy! My husband ate 3 in a row. Not sure how they taste with Earl Grey tea but I highly recommend the Lady Grey. I also didn’t have an apple and they were still good. Thanks!