One long Sunday afternoon I was sitting at the kitchen table, fighting a craving for a sugary and calorific muffin.
I sipped at my tea and wondered, is it possible to bake healthy breakfast muffins that are still delicious? I could pack them full of sneaky hidden fruit and vegetables, and top them off with crunchy granola. A virtuous breakfast disguised as an awesome muffin-y baked treat – perfect!
They had only been in the oven for a few minutes when my daughter Kipper came running into the kitchen and announced, “Mmmmmmm! Something smells delicious!”
So far, so good.
But how did they taste?
As soon as they were ready, I pulled one out and broke it open. A waft of spicy scented steam billowed out and I blew on on it before taking a bite.
Fluffy inside, crunchy on top, and absolutely delicious! And all without added sugar and packed with fruits and vegetables.
But I knew that my opinion wasn’t the one that counted.
The real test
The next morning, Kipper bounded into the kitchen to eat one of these yummy low-fat, no-added-sugar, fruit-and-veg-packed, granola-topped muffins for her breakfast.
She wolfed down half a muffin in a few seconds, ‘mmmm’-ing as she chewed.
Then, because I was feeling so chuffed with how healthy the muffins were I made the mistake of mentioning that they had carrots in them.
“Actually Mummy, I think I’ve had enough now…”
Really?! Although on the plus side, I did get to eat the extra half a muffin that she didn’t want to finish.
So, here’s my advice: Make these delicious, healthy, hidden fruit-and-veg breakfast muffins, but don’t tell anyone what’s under their disguise until they’ve been eaten all up. Good luck!
Makes 6 delicious fruity (and carroty) breakfast muffins. Yum.
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Granola-topped breakfast muffins
- 75 g plain flour (2/3 cup)
- 50 g porridge oats (1/2 cup)
- 1 tbsp baking powder
- 1 tsp mixed spice
- 1 medium banana
- 100 g fresh pineapple (divided) (1/2 cup diced pineapple)
- 1 egg
- 50 ml milk or non-dairy alternative (3 1/2 tbsp)
- 25 g raisins (approx 2 tbsp)
- 25 g chopped dried mango (or other dried fruit) (approx 2 tbsp)
- 1 medium carrot, grated
- 3 tbsp granola
- Preheat the oven to 200C (400F). Line a 6-cup muffin tin with silicone or paper liners.
- Combine the flour, oats, baking powder and mixed spice. Set aside.
- Peel the banana and break into pieces. Place in a jug with half the pineapple, the egg and the milk, and blend with a stick blender until smooth. (Alternatively process in a blender.)
- Chop the remaining pineapple into small dice, and mix with the raisins, dried mango, and grated carrot.
- Stir the blended banana mixture into the dry ingredients and mix to combine. Stir in the pineapple, raisins, dried fruit and carrot, and mix well.
- Divide the mixture between the 6 muffin cases - they will be very full. Spoon 1-2 tsp of granola over each muffin.
- Bake at 200C for 20-25 minutes, until risen and golden, and a toothpick inserted into the centre of a muffin comes out clean. Remove from the oven and allow to cool. Serve warm or cold.
If you need more breakfast muffin ideas – sweet or savoury – check these out:
Banana strawberry muffins from Little Sunny Kitchen
Banana granola streusel muffins from Recipes from a Pantry
Blueberry muffins from Tinned Tomatoes
Easy breakfast granola muffins from Mostly About Chocolate
Nutty apple and cinnamon wholemeal muffins from My Food and Happiness
Vegan full English breakfast muffins from Thinly Spread
Spinach and cornmeal breakfast muffins from Veggie Desserts
Breakfast muffins from Tin and Thyme
Beetroot, walnut, wild garlic and goats cheese brunch muffins from Tin and Thyme
Bananatella muffins from Munchies and Munchkins