Recipe- Double Berry Breakfast Muffins For Breakfast

These are fruity and these are healthy. I call these grab and go muffins. Ideal for a quick breakfast, to pack for kids lunchboxes or anytime snack. Made with whole wheat flour and oats, these are egg-less, loaded with not one but two berry flavors and finely chopped walnut topping to add the crunch!! I love to add different flavors to my cakes and muffins that I bake. Strawberry or any fruity essence adds on the fruity flavor of the muffin.

When you have kids in the house, you have to constantly think about adding variations the food and snacks. Though kids love berries then at times they too get bored with eating fruits in same form. These berry muffins add the variation to my bakes and also add on to new snack or lunchbox ideas for kidoos and so apt for my teenager who is always in hurry to finish off the breakfast and leave for school.. And my younger takes these for his snack time ..I too enjoy these with my morning cup of tea or coffee.. healthy and wholesome treat for all!!

Ingredients

1 Cup Whole Wheat Flour
1/4 Cup Oats
3/4 Cup Brown Sugar
1 Cup Mixed Berries Blueberries, Strawberries or Raspberries
1/4 Cup Olive Oil or any flavorless oil
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 Cup Yogurt/Curd
1/2 Cup Milk
1 Tsp Apple Cider Vinegar
1/4 Cup Walnuts
1 tsp Strawberry Essence or any other fruity essence
1 tsp Vanilla Essence

Method

* Pre-heat oven at 350 F or 180 C.

* Mix together flour, baking soda, baking powder and oats.
* Very finely chop walnuts. Add the apple cider vinegar in milk. Let it rest for 5-10 mins.

* Beat together oil, sugar, both the essences and yogurt till sugar dissolves.

* Fold in flour in sugar mix. Roughly mash strawberries with a fork and dust the blueberries with flour.

* Fold in the berries in batter and transfer to muffin pan.

* Add chopped walnuts over batter.

* Press a little with spoon.

* Bake in the preheated oven for 25-30 mins.

* When baked, cool on wire rack, then store in an airtight container.