My freezer was low on my breakfast options. So I had to think quick to fill it up, as breakfast on the go is the only option for my work schedule. Luckily, I have these two recipes that whip some muffins up in no time. I now have about 40 muffins in my freezer ready to be taken out for any breakfast and top of that they are healthy. I am not a muffin fan, but these things are a great go to for breakfast and are yummy!
Wholegrain Brown Sugar Maple Syrup Muffins
This recipe makes about 10 muffins. Best part is I can use one bowl.
1 cup spelt flour (or wholegrain/wheat flour)
0.75 cup oats
0.5 cup non-dairy milk (or normal milk)
0.5 cup light pancake maple syrup ( or golden syrup)
3 tbsp brown sugar
0.25 cup Greek yogurt (or dairy free yogurt)
1 tsp baking powder
0.5 tsp baking soda
pinch of salt
Now mix all the ingredients in one bowl. Once mixed, put in 10 muffin forms (either paper or tins). Put in the oven for 12-15 minutes at 350f/180c. Let them cool before freezing.
What I love about these muffins is they have a a bran texture due to the spelt flour. They also are not too sweet, so if you want to add butter when serving it is no problem. They are soft and moist and fluffy!
Power Oat Muffins
Grab one bowl again and lets add the following ingredients.
2 cups spelt flour (or normal flour)
1 cup oats
1 tsp vanilla extract
4 tbsp butter, melted
1.5 cups Greek yogurt (or non-dairy yogurt)
2 tbsp honey
2 tbsp brown sugar (optional depending on how sweet you want your muffins)
1 cup berries (frozen will work too)
Mix all together. Put into 20 muffin forms. Put in the oven for 12-15 minutes at 350f/180c. Cool before putting in the freezer.
These muffins are a nice classic breakfast muffin. Similar to the other muffins, you can serve with butter if you wish.
- All these recipes can be lactose free or gluten free depending on the ingredients you use. Non-dairy yogurt/milk/butter would work perfectly the same. For gluten free alternatives, I would use oat flour or almond flour.