Introducing ‘Breakfast by the dozen’! Somehow, there are always (no matter how little I buy) berries leftover at the end of the week that need to be eaten before it’s too late. I hate throwing out food just because I forgot about it. I rescued these blackberries from a trip to the bin. Here’s why I love breakfast muffins: they are a convienient way to have dessert for a morning meal – but because these muffins are so healthy, it really is ok for breakfast-time! No guilt required. Also great? You might already have the ingredients in your fridge!
There’s something so nice about baking on your day off: you make the place smell incredible, and let the oven do all the work!
After putting my Christmas tree up way too early, I dug around in the fridge, and realized I already had all the ingreidents to make these muffins. Don’t you love when that happens?! After being “bad” for the past few weeks with food indulgences, I really wanted to make sure the muffins were truly healthy enough to eat everyday.
Each one of these breakfast muffins contains 174 calories and 10 grams of sugar. As far as sweet breakfasts go, that’s pretty good! I’d feel better about eating two of these rather than a giant waffles slathered in Nutella (although, really, can you really go wrong with waffles and Nutella?!) I’ll confess, I had two last night after I baked them. Quick tip: don’t eat them right after they come out of the oven, the blackberries will be so hot that they’ll burn the roof of your mouth…
The nice part about the muffin batter is that it’s plain and not too sweet, so the tartness of the berries really gives it a unique flavour. You can essentially use any berry that you’ve got. (I reckon blueberries would work beautifully, too!)
- 1¼ cup self rising flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- 1/2 cup canola oil
- ⅓ cup unsweetened vanilla almond milk
- ½ cup pure maple syrup
- ½ teaspoon vanilla extract
- ½ cup 0% plain Greek yogurt
- 1 cup blackberries
- Preheat oven to 375 degrees and line a muffin try with 12 cupcake liners
- In a medium sized bowl, sift together self rising flour, cinnamon, and salt
- In a separate bowl, whisk together the egg, almond milk, oil, maple syrup, and vanilla extract until thoroughly combined
- Fold dry ingredients into wet ingredients in four parts (do not over mix), and then fold in Greek yogurt and blackberries
- Fill each cupcake liner three quarters full, and bake for 25 minutes