Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Up-and-go breakfast muffins! Recipe
Wholesome muffins which might be really scrumptious! A duplicate-cat of the raspberry bran muffins from Sydney’s beloved Bowan Island Bakery, these breakfast muffins are a nutritious, handy breakfast possibility that’s much better for you than take-away on the way in which to high school or work.
Being a savoury gal, I’ve at all times been a fan of savoury muffins for breakfast (proof right here, right here and right here). However a breakfast muffin with a candy slant has been on my listing for some time. I’m speaking concerning the kind that doesn’t make you’re feeling such as you’re consuming cake for breakfast, a muffin that’s simply candy sufficient however nonetheless good for you and good to eat.
So right here it’s!
Why these muffins are higher for you
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Low fats – simply 1 1/4 tsp coconut oil per muffin
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Refined-sugar free
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Frivolously sweetened – Simply 2 teaspoons honey per muffin
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Additional dietary fibre – retains your insides….err….transferring, let’s say ☺️ in addition to holding you full for longer and stabilising your blood sugars.
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Handy – Seize and go! No must reheat, eat on the transfer.
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Lengthy shelf life – These final for 4 to five days, and are freezable.
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Straightforward to make – One-bowl batter blended with only a wood spoon
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Add-ins of alternative – dried fruit and nuts, oats, fruit, choc chips!
Right here’s what it’s essential to make these breakfast muffins. Add-ins are versatile – see beneath for options.
The important thing ingredient on this for goodness and flavour is wheat germ. Good-for-you further fibre that provides these muffins a wonderful nutty flavour and wonderful heat brown color!
Dry substances
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Wheat germ (sub wheat bran) – The nice-for-you further fibre increase! Present in both the cereal aisle, well being meals part or flour aisle or grocery shops. Whereas each wheat germ and wheat bran work, I believe wheat germ is nicer. It has beautiful nutty flavour as a result of it’s the seed inside wheat kernels. Whereas wheat germ is the outside of wheat kernels so it provides the muffins a barely earthier flavour. Each have comparable diet traits – excessive in dietary fibre in addition to different vitamins. Higher for you than plain flour!
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Wholewheat / wholemeal flour – Consistent with the better-for-you spirit of those muffins, I’ve opted for wholemeal quite than plain white flour. It has extra vitamins as a result of it’s much less processed, plus it enhances the nutty flavour of those muffins.
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Baking powder AND baking soda (bi-carbonate) – These each make issues rise however baking soda is 3x as sturdy they usually every have totally different rising traits. For this recipe, utilizing a mixture of each delivers the muffin high form and crumb texture I need.
The baking soda will be substituted with extra baking powder however the crumb shouldn’t be fairly as mushy. See recipe card notes for amount.
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Cinnamon – For flavour!
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Salt – Brings out the opposite flavours within the muffins, doesn’t make it salty!
Moist substances
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Honey or maple syrup – For sweetening! We solely use 1/2 cup throughout 12 muffins which equates to 2 teaspoons per muffin. See commentary beneath on why honey is best for you than sugar.
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Coconut oil – That is the fats within the muffins. I like to make use of unrefined / virgin coconut oil which provides a beautiful very refined coconut flavour into the muffins. In no way would anybody name these “coconut muffins”! Use the kind that’s agency like butter and must be melted to combine into batters, quite than the pourable kind.
Notice: There’s additionally refined coconut oil which is stripped of all coconut oil and aroma. This and different oils will work on this recipe however is not going to add flavour. For those who go for one other oil, I’d recommend doubling the vanilla and including further cinnamon. 🙂
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Yogurt and milk – That is the moist within the batter. Utilizing yogurt serves two functions. Firstly, it has acid in it which supplies the baking soda a rising kick begin. Typically I take advantage of a teaspoon of vinegar in recipes to serve the identical objective, like in my Magic Keep-Moist Apple Muffins.
Secondly, yogurt shouldn’t be as watery as milk. So it provides wetness to batters with out making it as unfastened which implies much less flour wanted = muffin extra moist!
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Egg – Only one, to carry the muffins collectively. Utilizing only one egg makes a large distinction to the moistness of the crumb of muffins because the extra egg you employ, the sturdier however drier the crumb will get.
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Vanilla – For flavour.
Why is honey higher than sugar?
As a result of honey is:
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sweeter than sugar so you need to use much less in recipes;
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decrease GI so your blood sugar ranges received’t spike as shortly – which retains you feeling full for longer; and
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extra nutritious than sugar which is “empty energy”. That’s, sugar actually simply comprises sugar and nothing else! Honey comprises vitamins corresponding to amino acids, enzymes, nutritional vitamins and minerals.
Add-ins of alternative!
I’ve used raspberries in these as a result of they had been on particular. Nevertheless, you actually can add any add-ins you need. See options beneath.
Add-in choices:
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Raspberries or blueberries, different berries – 250g/8oz, 2 heaped cups
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Chopped fruit like apple, pears, cherries, grapes. (Not overly juicy fruit like oranges, peaches and many others as they’ll leech an excessive amount of liquid into the batter)
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Dried fruit – sultanas, apricots, cranberries, apple, mango – something goes!
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Nuts and seeds
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Chocolate chips – I imply, the remainder of the muffin is wholesome. So this suggestions the scales again to impartial? 😈
It’s as straightforward as 1-2-3:
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Combine moist substances
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Combine in dry substances
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Fill muffin holes and bake!
I like to order some raspberries to brighten the highest, however this fully optionally available – for visible functions solely. I do know some folks want extra INSIDE the muffins!
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Whisk moist – Soften the coconut oil in a microwavable bowl. Then whisk in all of the moist substances: egg, yogurt, milk, honey and vanilla.
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Combine in dry substances – Scatter throughout the floor (incorporates simpler) then whisk in. As soon as you possibly can now not see flour, cease! Don’t get too enthusiastic with mixing as it’ll make the muffins robust.
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Add-ins – Fold by means of the raspberries or no matter add-ins you’re utilizing.
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Divide between 12 holes. I used liners but it surely’s not important, you possibly can simply spray with oil.
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Prime with reserved raspberries, if utilizing.
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Bake for 25 minutes at 190°C / 375°F (170°C fan) or till golden brown on the floor. Cool then devour!
Breakfast on the run – I’ve named these breakfast muffins as such as a result of they’re an incredible grab-and-go breakfast that doesn’t want heating and will be actually eaten on the run. Extra filling and fewer candy than than muesli bars which I personally contemplate to be extra appropriate for a snack quite than breakfast.
Storage – These will hold for 4 to five days with out going stale as a result of they’re extra moist than typical muffins because of the coconut oil and yogurt. If it’s sizzling the place you’re, greatest to maintain them within the fridge, in any other case simply hold them within the pantry in an hermetic container. They may also freeze for 3 months.
And with that, I believe I’ve stated all I must on the matter of those breakfast muffins! Simply to reiterate, these are much less candy than your normal muffins. To me, they’re the proper sweetness to have as breakfast with out feeling such as you’re being naughty and consuming cake. And they’re simply candy sufficient to have as a morning tea deal with. Actually, individuals who usually discover Western truffles and cookies too candy will most likely discover these the proper degree of sweetness.
Hope you give them a go! Like to know what add-ins you employ in the event you do. – Johnsat x
Ingredients
- 1/3 cup coconut oil , virgin or unrefined (normal oil also works but not as tasty, Note 1)
- 1 large egg , at room temperature (~55g/2oz)
- 2/3 cup milk , at room temperature – full fat best (low fat and non-dairy ok too)
- 1/3 cup yogurt , plain/unsweetened
- 1/2 cup honey (or maple syrup)
- 1/2 tsp vanilla extract
- 1 1/4 cups wheat germ (best) OR 1 1/4 cups (80g) wheat bran (Note 2)
- 1 1/2 cups wholemeal flour (sub ordinary flour – Note 3)
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1 tsp baking powder (Note 4)
- 1 tsp baking soda , sifted if lumpy (or 3 tsp extra baking powder) – Note 4
- 250g / 8 oz raspberries , 18 set aside and cut in half to decorate top if desired
- 2 cups diced fresh fruit (not watery) – like apples, pears
- 1 1/4 cups dried fruit, nuts, choc chips etc
Instructions
- 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.
- 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.
- Mix in Dry – Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
- Raspberries – Gently stir in the whole raspberries or other add-ins of choice.
- Fill muffin tin – Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
- Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.
Notes
1. Coconut oil – Better for you than butter and ordinary oil, with the added benefit of subtle tasty coconut flavour! Virgin & unrefined coconut oil has coconut flavour (because they are not processed, so better for you) and has a texture like firm butter so needs to be melted to mix in. Makes these muffins tastier!
Refined coconut oil does not have coconut flavour and is pourable like ordinary oil – can be used in this recipe too.
Ordinary oil can be substituted but will reduce flavour in the muffins. Butter can also be substituted and will give them lovely flavour but muffin will not be quite as moist inside.
2. Wheat germ is the seed inside wheat kernels and has a lovely nutty flavour. Find it in the cereal or health food aisle of grocery stores. Wheat bran can also be used but the flavour is a bit earthier and less nutty. I’d use something sweeter than raspberries to balance this out – like dried fruit.
Both wheat germ and wheat bran have similar good-for-your dietary characteristics (see in post for more info!).
3. Wholemeal flour (aka wholewheat flour) makes the muffins softer and has more flavour than plain/all-purpose flour (but you can use plain flour, maybe double the vanilla and add extra cinnamon!)
4. Baking powder and baking soda (bi-carbonate) – These have different rising qualities and this combination gives these muffins the best shape, in my opinion. However, you can use just baking powder if you want – use 4 teaspoons in total.
Storage – 4 to 5 days in an airtight container. Fridge is best though pantry also fine if it’s not too warm where you are. Freezer 3 months.
Nutrition per muffin.
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