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Up-and-go breakfast muffins!
Recipe video above. No more dry, bland healthy muffins. These are healthy - but delicious!! Just 1 1/4 tsp of oil and 2 tsp honey per muffin, lower fat than usual sweet-treat muffins, refined sugar free and contain extra dietary fibre. Great for breakfast because it's not sweet like cake. But also morning tea - they are just sweet enough for me. :) Stays fresh for days.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●microwave
📝 Preparation Steps
1
Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
2
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for ⏱️ 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
3
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
4
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
5
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
6
Bake ⏱️ 25 minutes. Cool ⏱️ 5 minutes then transfer to a cooling rack.
Nutrition Facts
calories
217 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
5 g
sugar Content
14 g
sodium Content
156 mg
protein Content
6 g
trans Fat Content
0.002 g
cholesterol Content
16 mg
carbohydrate Content
32 g
saturated Fat Content
6 g
unsaturated Fat Content
2 g
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