Updated recipe: breakfast muffins

Remember how I made some breakfast muffins last year? Well, I made them again and this time tweaked the recipe and I like them even better now. I mainly made them more simple and with ingredients that I will always have lying about. The first version was a bit soggy and dry in the middle. As if there was too much starch in it. These are crunchier on the outside and more dough like in the center. Here are the changes I made.

The first thing I did was replace the oats and butter milk for buckwheat and regular milk. Then I replaced the maple syrup for 2 overripe bananas. Bananas make for some great sweeteners in baked goods and it’s lot healthier too.

In the set of dry ingredients I decided to leave a lot of the different seeds out as I figured that was what gave it the very dense structure in the original version. So I went I went in with more flax seeds instead. That way the amount of fiber remains the same, but there aren’t too many different textures going on.

To add in some extra flavor I added some cinnamon (my favorite thing in the world!) and some raisins which I soaked for about 10 minutes in hot water. I finally topped them off with pumpkin seeds for a bit of extra crunch.

And here is the updated recipe!

Serves 6 (2 muffins per serving). Prep time: 30 minutes + overnight for soaking. Cooking time: 25 – 30 minutes. Total time: 1 hour.



  • 2 1/2 cups buckwheat
  • 1 1/2 cups  milk


  • 2 eggs
  • 2 overripe bananas
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract


  • 1 teaspoon ground cinnamon
  • 2 scoops of raw vanilla protein
  • 10 table spoons flax seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1 cup of raisins (soaked)
  • cinnamon
  • a handful of pumpkin seeds


  • Muffin tin/ cups
  • Large bowl
  • A whisk
  • A spoon
  • An oven

Step 1: soak buckwheat & milk together overnight in your fridge

Step 2: line up your muffins cups and grease them

Step 3: preheat your oven to 190 Celsius or 375 Fahrenheit

Step 4: whisk your eggs

Step 5: whisk in your other wet ingredients

Step 6: add your dry ingredients to your wet ingredients

Step 7: mix in the soaked buckwheat

Step 8: pour into muffin cups and decorate with toppings

Step 9: Pop in the oven for 25 – 30 minutes or until they have risen slightly and have browned and crispy tops.

What do you think of breakfast muffins?

3 responses to “Updated recipe: breakfast muffins”

Leave a Reply

Powered by WordPress.com.

%d bloggers like this: