fruit loaded breakfast muffins
Fruit loaded breakfast muffins are a great alternative to a standard breakfast. They are full of juicy fruit pieces like apples and berries, which makes them SO delicious. Even after three days!
Servings Prep Time
12muffins 10minutes
Cook Time
Servings Prep Time
12muffins 10minutes
Cook Time
  • 1ripe banana
  • 1medium applegrated
  • 3/4cup blueberriesfresh or frozen
  • 3/8cup Buttermelted
  • 1/3cup rolled oats
  • 2/3cup spelt flour
  • 2medium eggs
  • 1/3cup plain yoghurt
  • 2/3cup milk
  • 1/2cup maple syrup
  • 1tsp baking powder
  • 1tsp cinnamon
  • 1/4tsp salt
  • 2/3cup walnuts
  • 1/8cup Buttermelted
  • 1/3cup rolled oats
  • 1/3cup flour
  • 3tbsp maple syrup
  1. Preheat the oven to 170°C. Line a muffin tray with 12 muffin tins.
  2. For the topping, roughly chop the nuts. Place all ingredients in a bowl and mix well with a fork. Set aside.
  3. Finely mash the banana in a large bowl with a fork. Mix yogurt, milk, eggs, maple syrup, the melted butter and the grated apple with the banana.
  4. Mix all dry ingredients (flour, oat flakes, baking powder, cinnamon and salt) in a separate bowl.
  5. Add the dry ingredients to the liquid ones and stir with a spatula to a homogeneous dough (not longer than necessary). Quickly fold in the blueberries.
  6. Divide the dough into the prepared muffin cups. Bake for 25-30 minutes (stick test).
  7. Allow to cool to room temperature before enjoying. They taste best slightly warm with butter and honey or maple syrup.