We love the little things that make your day (easier). What better way to do that than with breakfast muffins that not only taste delicious, but are also chock full of nutritious ingredients? These healthy oatmeal muffins with raspberries and coconut are super tasty and just like the apple pie muffins , your whole family will love them - especially for breakfast. Perfect for a cheerful start to a (boring, gray) day and energy for the whole morning. Plus, they are incredibly easy to make. Win-win-win!
Why oatmeal muffins with raspberries and coconut?
Oatmeal has been a healthy breakfast favorite for years. It’s full of fiber, keeps you full for a long time, and gives you an energy boost. Add the fresh, slightly tart flavor of raspberries and the subtle sweetness of coconut, and you have a winning combination. What’s more, these muffins are free from refined sugars and taste great cold, making them ideal for busy mornings or as a snack.
The recipe for healthy oatmeal muffins with raspberries and coconut
Recipe for 12 muffins, ±135 calories each.
Required: muffin baking tray and cupcake cases, this Rheme Muffin tin including 12 reusable silicone cupcake cases , is super handy, available at Bol.com.
Ingredients
- 150 grams of oatmeal ( grind oatmeal in a blender)
- 50 grams grated coconut (unsweetened)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon (optional)
- pinch of salt
- 2 eggs
- 2 ripe bananas (mashed)
- 100 ml unsweetened coconut milk (or other plant-based milk)
- vanilla extract
- 2 tablespoons honey or maple syrup
- 150 grams fresh or frozen raspberries (do not defrost if using frozen)
- Handful of coconut flakes (for garnish, optional)
Preparation method
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Preheat the oven to 180 degrees and place muffin cups in a muffin baking tin .
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Mix the dry ingredients : Place the oats, shredded coconut, baking powder and salt in a large bowl and stir well.
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Mix the wet ingredients : Beat the eggs in another bowl and add the mashed bananas, coconut milk, vanilla extract and honey. Mix until smooth.
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Combine wet and dry : Add the wet mixture to the dry ingredients and mix until smooth.
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Add the raspberries : Gently fold the raspberries into the batter. Don't stir too hard, so they don't break.
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Fill the muffin cups : Divide the batter between the 12 cups and fill them to about ¾ full. Garnish with a few extra raspberries or some coconut flakes if desired.
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Bake! Place the muffins in the oven and bake for 20-25 minutes until golden brown. Check with a skewer if they are done: if the skewer comes out clean, they are done.
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Cool and enjoy : Let the muffins cool in the pan for 10 minutes and then turn out completely on a wire rack. Enjoy!
💡 Tip: how to store them
These muffins are ideal for baking ahead. You can store them in a sealed container at room temperature for up to 3 days. Want to enjoy them longer? Put them in the freezer and you will always have a healthy breakfast or snack at hand. Just defrost and you are ready!
Also read 👉 Healthy apple pie muffins, start your day happy and healthy
A happy morning routine
Baking these muffins not only gives your home a delicious smell, but also makes your morning routine a little more fun. They are quick to make, healthy and also suitable for children. Serve them with a little (coconut) yoghurt and some extra raspberries for a festive breakfast.
Ready to start your day healthy and happy? Try these raspberry coconut oat muffins. Happy baking! 🥥
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