Muffins get a bad (and not so untrue) rap of being laden with sugar and practically cupcakes sans the icing. These Berry Breakfast Muffins are a true muffin you can feel good about eating for breakfast.


They’re sweetened with maple syrup and bananas and a thick freshly made berry jam, which comes together in just 15 minutes. The addition of sunflower seeds ground up gives them a nice texture and taste.


As they have fresh fruit in them, these Berry Breakfast Muffins don’t last long on a countertop especially now when the weather is warmer. Store them rather in the fridge to keep them fresh for longer.


Berry Breakfast Muffins

These breakfast muffins are sweetened with bananas and maple syrup making them more wholesome and a great breakfast muffin.
Course: Mains
Dietary: Dairy Free, Nut Free, Refined Sugar Free, Vegetarian
Servings: 12 muffins


Berry Jam

  • 1 C strawberries quartered
  • 1 C blueberries
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice


  • 1 C rolled oats
  • 1 C sunflower seeds
  • 2/3 C flour
  • 2 tsp baking powder
  • 1/2 tsp Salt
  • 2/3 C rice milk
  • 1/3 C coconut oil melted and cooled
  • 2 ripe bananas peeled and mashed
  • 5 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 3 eggs


  • 1/2 C rolled oats
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup


  • Start by making the Berry Jam. Combine all jam ingredients in a small pot over a low heat. Cook, stirring often for 15-20 minutes or until the berries are soft, juicy and can easily be mushed. Remove pan from heat, smash the berries to create a chunky jam and set aside.
  • When the jam is ready, preheat the oven to 180°C and line a 12 muffin tray with liners.
  • Add the sunflower seeds and oats to a blender and blend until they resemble a coarse flour. Add to a bowl and mix in the remaining dry ingredients.
  • In a separate mixing bowl, combine the wet ingredients. Add dry ingredients to the wet ingredients and mix until just combined, taking care not to over mix. Set aside
  • Make the streusel by combining all the ingredients in a small bowl and mixing until you get a sticky crumb mixture. Set aside
  • Divide the muffin batter between 12 muffin cups. Add 1-2 tsp of jam to the centre of the muffin. Take a toothpick and swirl the jam a bit so it spreads throughout the muffin. Sprinkle the tops of the muffins with streusel.
  • Bake muffins for 18 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in muffin tray for 5 minutes before removing and setting on a wire rack to cool completely.
  • Store in an airtight container for 3-5 days (they’ll last up to 7 days in the fridge and a month in the freezer)



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