Raspberry and Lemon Breakfast Muffins
These breakfast muffins offer a taste of British summer time, with the gorgeous flavours of raspberry, vanilla and lemon coming through with every bite. They make an easy and healthy breakfast or snack, especially if heated a little and served with a dollop of yoghurt. Or simply grab and go on those busier days. They last for 3 days in an airtight container, or freeze a batch and heat through fully before serving.
Servings: 8-9 muffins Time: 45 minutes
Ingredients
2 eggs
125g full fat Greek or Coconut yoghurt
30g coconut oil, melted and cooled a little
seeds from 1 vanilla pod or 1 tsp pure vanilla extract
½ lemon, zest
100g rolled oats
1 tsp baking powder
½ tsp baking soda
30g coconut sugar or any brown sugar
1 tbsp chia seeds
15g pumpkin seeds
Pinch sea salt
150g raspberries (5 cut in half and the rest into quarters)
Method
- Preheat the oven to 170C fan and line a muffin tray with cupcake cases.
- In a large mixing bowl, whisk together the eggs and the yoghurt, then add the melted coconut oil, vanilla, lemon zest and whisk again.
- Combine the oats, baking powder, baking soda, sugar, chia seeds, pumpkin seeds and sea salt in a separate bowl. Mix well then fold this into the wet mixture.
- Then lightly fold in most of the raspberries (leaving 9 halves aside for the topping)
- Using a spoon, dollop in a generous amount of batter to just below the top of the muffin case and top each one with half a raspberry and a few pumpkin seeds.
- Bake in the oven for 30 minutes until golden and a cake tester comes out clean.
