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
- 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)