The Breakfast Muffin

It goes without saying that a muffin makes for the ideal grab-and-go meal. And it need not be dull, expensive, or overtly sweet (hint hint at the offerings at your local coffee-shop).

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Everyone can enjoy this kid-friendly Breakfast Muffin

That being said, I have made the first of many batches of this recipe and will share it here for all who dare to plan-ahead for the perfect breakfast in a wrapper. The Breakfast Muffin.

I’ve used many different flour combinations in this recipe to play around with texture and flavour. Use whatever makes you happy!

Chocolate chips make a fun addition for a mid-morning or afternoon sugar kick with your favourite cup of coffee. However, substitute blueberries for a more nutritious and wholesome treat. Enjoy!

Ingredients:

  • 1 cup All-Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1/4 cup Coconut Flour
  • 1/4 cup Almond Meal
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/3 cup Canola Oil
  • 1/4 cup Granulated Sugar
  • 1/4 cup Water
  • 1 tsp Vanilla Extract
  • 4 Ripened Bananas, mashed
  • 2/3 cups Granola
  • 1/3 cup Semi-sweet Chocolate Chips OR frozen Blueberries
  • 12 Blueberries, for garnish

Method:

Preheat the oven to 175 C (350 F). Line a 12 cup muffin tray with paper cups, or lightly grease to create a non-stick effect.

Mix all the dry ingredients together in a large bowl. Set aside.

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Beat the sugar and oil together in a medium bowl and add the vanilla and water. Fold in the mashed bananas. Add all the wet- to the dry ingredients and mix well. Mix in the granola, chocolate chips/ blueberries.

Fill the muffin tray with equal amounts of batter and push a single blueberry in the centre of the batter for each muffin.

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Once the oven is pre-heated, insert the muffins and bake for 25 – 30 minutes until a toothpick inserted in the middle comes out clean.

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Once fully cooked, let them rest on the counter until cool enough to handle and enjoy with a sip of your favourite coffee or herbal tea!


I adapted this recipe from its original, featured as the first recipe in Colleen Patrick-Goudreau’s fabulous cookbook The Joy of Vegan Baking. I would highly recommend this cookbook for all food lovers because of its versatility and user-friendly recipes that the whole family can enjoy.

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