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Thought muffins were just cake in disguise? Think again. These Easy Breakfast Muffins with Mixed Seeds mean business
Banana, maple syrup, and cranberries walked into a muffin tin. Easy Breakfast Muffins with Mixed Seeds are the punchline
Looking for a quick and tasty breakfast that’s not loaded with sugar? These breakfast muffins are just the thing. They’re soft, lightly sweet, and packed with good-for-you stuff like oats, banana, seeds, and cranberries. Great for busy mornings, school lunchboxes, or even a grab-and-go snack.
Why You’ll Love These Breakfast Muffins Mixed Seeds:
- Naturally sweet: Made with banana, apple sauce, and maple syrup
- Full of fiber: Thanks to oats, wholemeal flour, and seeds
- Meal prep friendly: Make a batch and have breakfast ready for days
- Kid-approved: Soft, yummy, and easy to eat on the move
- No fuss ingredients: All simple, pantry staples you probably already have
These muffins are a smart and easy way to kick off your day. No mess, no stress, just grab one and go.
Easy Breakfast Muffins with Mixed Seeds that actually keep you full
Print
Easy Breakfast Muffins with Mixed Seeds
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 jumbo muffins 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
These muffins are soft, lightly sweet, and packed with good stuff like oats, seeds, banana, and cranberries. Great for busy mornings, lunchboxes, or a quick snack.
Ingredients
- 2 large eggs
- 150ml low-fat Greek yogurt
- 50ml olive oil
- 100g unsweetened apple sauce
- 1 ripe banana, mashed
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 200g wholemeal flour
- 50g rolled oats (plus extra for topping)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 100g dried cranberries
- Pinch of salt
- 2 tbsp mixed seeds (like pumpkin, sunflower, poppy)
Instructions
- Preheat your oven to 350°F (175°C).
- Line your muffin tray with paper cases.
- This mix makes 19 regular muffins or 12 jumbo ones.
- In a large bowl, whisk the eggs, yogurt, oil, apple sauce, mashed banana, maple syrup, and vanilla until smooth.
- Add flour, oats, baking powder, baking soda, cinnamon, cranberries, and salt.
- Mix just until everything is combined. Don’t overmix, it keeps the muffins light and fluffy.
- Spoon the batter into the muffin cases.
- Sprinkle the tops with a few oats and seeds.
- Bake for 25–30 minutes until golden and a toothpick poked into the center comes out clean.
- Let them cool in the tray for a few minutes, then move to a wire rack to cool completely.
- Store in an airtight container for up to 3 days. They also freeze well, just defrost overnight.
Soft, hearty, and full of flavor. Give them a try, you might want to double the batch!
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Busy mornings just got easier. These Easy Breakfast Muffins with Mixed Seeds are soft, filling, and not overly sweet. Perfect for school runs, work snacks, or a quick bite with coffee. No fancy ingredients. Just real food that keeps you going. What’s your go-to breakfast when time is tight?
These Easy Breakfast Muffins with Mixed Seeds are soft, lightly sweet, and full of fiber. No refined sugar, just real ingredients like banana, oats, and maple syrup. Easy to prep, freezer-friendly, and perfect for busy mornings. One batch and breakfast are sorted for days.
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