Muffins for Breakfast Anyone?

It doesn’t matter what time i get up in the morning (which is usually 5am!) I feel like I am always rushing. This is why smoothies tend to be my go to in the morning as i can pack them full of nutrition and drink them while I am making lunches and getting the kids ready.

I never get bored of smoothies, I just change up the flavours if i do but lately, I have been craving something new yet still healthy and quick so this weekend I experimented with a new recipe for breakfast that could be made ahead of time and just grab and go on the day. The end product was so delicious i had to share them with you.

Apricot Oat and Granola Muffins

Makes 12 muffins


  • 1 ½ cups quick-cooking rolled oats (not instant)
  • ½ cup almond flour (I just ground up 1/2 cup of almonds in my food processor, voila, almond flour)
  • ¼ cup oat bran
  • ½ cup camu cranberries (or regular cranberries will do)
  • ½ cup dried apricots, chopped
  • ½ cup pecans or walnuts, chopped
  • ¼ cup sunflower seeds
  • Grated zest of 2 oranges
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1 large egg
  • 2/3 cup real maple syrup
  • ¼ cup coconut oil, melted
  • 1 tsp pure vanilla extract

Preheat oven to 350 degrees (180 c). Grease a muffin pan or line with paper liners.

In a large bowl, stir together oats, almond flour, oat bran, cranberries, apricots, pecans, sunflower seeds, orange zest, cinnamon and ginger. In a separate bowl, lightly beat egg; stir in maple syrup, oil and vanilla. Add wet ingredients to dry ingredients and stir until everything is moist.

Divide batter among muffin cups and pack down tightly with the back of a spoon so they stay together after baking.


Bake for 20 minutes or until edges begin to brown. Let cool for several minutes before removing from pan.


Recipe taken from Joyous Health by Joy McCarthy

Another good make ahead breakfast is my egg muffins that i shared in a previous post. Click here, if you missed it!


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