These are hefty breakfast muffins that aren’t just cake in disguise. Enjoy as is, or with a dollop of greek yoghurt (or vanilla 5am!), or my favourite – with a generous slather of butter. Feel free to substitute with other fruits depending on what’s in season.
Strawberry oat bran muffins – makes 12
Loosely adapted from smitten kitchen
- 200 ml (1 small tub) greek style yoghurt (full fat), thinned out with enough water to make up 315ml (should approximate milk consistency)
- 1 large egg
- 1/3 cup coconut oil, melted
- 1/4 cup lightly packed dark muscovado sugar
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 1/2 cups oat bran
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp coconut sugar (or any granulated sugar), divided
- 1 cup chopped strawberries (frozen are fine)
Preheat oven to 210˚C. Line 12-muffin pan with muffin cup liners.
Whisk the yoghurt-water mixture, egg, dark sugar, vanilla extract and orange zest. Slowly add the coconut oil while whisking so it doesn’t form too many lumps, but don’t stress – a few won’t hurt.
Mix the bran, flour, baking powder, baking soda and salt in a separate bowl. Add the wet ingredients to the dry ingredients and mix until just combined.
Place approximately 2 tablespoons of muffin mixture into each liner. Sprinkle the chopped strawberries with 1 tsp of the coconut sugar, and then spread the strawberries evenly on top of your partially filled muffin liners. Top with the remaining muffin mixture. Sprinkle lightly with the remaining coconut sugar.
Bake for 16-18 minutes, rotating once to ensure even browning. Muffins are done when a skewer comes out clean.
Delicious straight from the oven with a little butter. I haven’t attempted freezing them yet but muffins are usually pretty good from frozen.