Blueberry Granola Breakfast Muffins

Blueberry Granola Breakfast Muffins: A Busy Mom's Delight

Mornings in our house are a whirlwind of activity. Between getting the kids ready for school, packing lunches, and trying to squeeze in a quick workout before work, finding time to make a healthy and delicious breakfast often feels impossible. That's why I've become a huge fan of make-ahead breakfast options, and these Blueberry Granola Breakfast Muffins have become a staple. They're not only quick and easy to prepare, but they're also packed with flavor and nutrients, making them the perfect start to a busy day.

The best part? These muffins are incredibly versatile. You can easily adapt the recipe to your liking. Don't have coconut cream? Use milk instead. Prefer a different type of granola? Go for it! The beauty of this recipe lies in its adaptability; it’s a great base recipe to experiment with. I've even been known to sneak in a handful of chopped nuts or seeds for extra crunch and protein. The possibilities are endless, making it a perfect recipe for even the pickiest eaters in the family.

The secret to perfectly moist muffins? The combination of mashed banana and coconut cream adds incredible moisture and sweetness, eliminating the need for excessive amounts of sugar. This makes them a guilt-free treat you can enjoy without feeling weighed down. They’re also a brilliant way to use up overripe bananas – a win-win in my book!

These muffins are ideal for meal prepping. I typically bake a batch on Sunday and store them in the refrigerator for grab-and-go breakfasts throughout the week. They also freeze beautifully, so I sometimes double the batch and freeze half for later. Simply pop them in the microwave for a quick and easy breakfast on those extra hectic mornings.

Beyond the breakfast table: These muffins aren't just for mornings! They make a fantastic afternoon snack or a healthy dessert. Their portable size makes them perfect for packing in lunchboxes or for taking along on outings. They're a great alternative to store-bought muffins, which are often laden with artificial ingredients and excessive sugar.

Making these muffins has become a small act of self-care in my busy schedule. The simple act of preparing something wholesome and delicious for myself and my family sets a positive tone for the day. It's a small act of love that makes a big difference, reminding me to prioritize both my health and my family's well-being, even amidst the chaos of a busy life. So, grab your ingredients, and let's get baking! You won’t regret it.

Tips and Variations:

• For a nuttier flavor: Add 1/4 cup of chopped walnuts or pecans to the batter.
• Spice it up: A dash of cinnamon or nutmeg adds a warm, comforting touch.
• Make it vegan: Use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of a regular egg.
• Adjust the sweetness: If you prefer a less sweet muffin, reduce the honey to 2 tablespoons.
• Add other berries: Raspberries, blackberries, or strawberries would also be delicious additions.

Storage: Store leftover muffins in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Step-by-step

• Preheat the oven to 375°F with a rack in the middle.
• Oil 12 muffin cups or place liners in cups.
• Combine the granola, milk and mashed banana in a bowl and set aside.
• Sift together flour, baking powder, baking soda, and salt.
• In medium bowl, beat together the egg, honey, coconut cream, coconut oil and vanilla.
• Add flour mix into granola mix and stir to blend, then slowly add egg mixture in and stir to blended evenly.
• Add ½ of the blueberry to mix stirring gently so you don’t mash your blueberries.
• Spoon batter into muffin cups, filling each about ½ full.
• Place remaining blueberries on top of the muffins evenly.
• Bake 20-22 minutes, until lightly browned.
• Remove from oven and let cool in the tins for 10 minutes, then unmold and cool on a rack.