Jamie Oliver Breakfast Muffins Recipe – A Healthy and Flavorful Morning Delight

Start your day right with these warm and hearty Jamie Oliver Breakfast Muffins. Packed with wholesome ingredients and a hint of natural sweetness, these muffins are perfect for a grab-and-go breakfast or a weekend brunch. Easy to prepare and delightfully moist, this recipe is a keeper for anyone who values taste and nutrition in one bite.

What Are Jamie Oliver’s Breakfast Muffins?

Jamie Oliver Breakfast Muffins are a healthy blend of fruits, oats, and nuts baked into soft, satisfying muffins. They use wholemeal flour and natural sweeteners like bananas or honey, making them lighter and more nutritious than traditional muffins. Perfect for busy mornings or afternoon snacks, these muffins are both wholesome and incredibly versatile.

Other Popular Recipes

• Jamie Oliver Breakfast Burrito
• James Martin Gluten Free Sourdough Bread
• Jamie Oliver’s Gluten Free Bread
• Jamie Oliver Gluten Free Pizza Dough
• Gluten-Free Baking Tips

Why You Should Try This Recipe

• Nutritious and Filling – Made with oats, fruits, and seeds to keep you full longer.
• Easy to Make – Minimal prep time with a simple mixing method.
• Naturally Sweetened – Uses ripe bananas and honey, no refined sugar needed.
• Freezer-Friendly – Make a batch ahead and enjoy anytime.
• Great for Kids – Soft texture and naturally sweet taste, kids will love.
• Customizable – Easily adapt with your favorite add-ins.
• Perfect On-the-Go Snack – Portable and mess-free for quick bites.

Ingredients Needed to Make Jamie Oliver Breakfast Muffins

Here’s a look at what you’ll need:

• 2 ripe bananas – For natural sweetness and moisture
• 2 large eggs – To bind everything together
• 125ml milk – Use dairy or plant-based as preferred
• 100ml vegetable oil – Adds moisture and softness
• 2 tbsp honey or maple syrup – For a touch of natural sweetness
• 1 tsp vanilla extract – Enhances the flavor
• 150g wholemeal self-raising flour – Gives a wholesome texture
• 1 tsp baking powder – Helps the muffins rise
• 100g rolled oats – For heartiness and fiber
• 50g dried fruits (raisins, apricots, or dates) – Adds bursts of sweetness
• 50g chopped nuts or seeds (walnuts, sunflower seeds) – For crunch
• 1 tsp ground cinnamon (optional) – Adds warmth and depth

Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Muffin tray (12-hole)
• Muffin liners or baking paper
• Fork or masher
• Whisk and spatula

Instructions to Make Jamie Oliver Breakfast Muffins

Step 1: Preheat and Prepare

Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases or grease lightly.

Step 2: Mash the Bananas

In a large bowl, mash the ripe bananas using a fork until smooth.

Step 3: Mix Wet Ingredients

Add the eggs, milk, oil, honey, and vanilla extract to the bananas. Whisk until well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, mix the wholemeal flour, oats, baking powder, and cinnamon (if using).

Step 5: Add Mix-ins

Stir in dried fruits and chopped nuts, or seeds into the dry ingredients.

Step 6: Combine Wet and Dry

Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined—avoid overmixing.

Step 7: Fill the Muffin Tin

Spoon the batter evenly into the prepared muffin cases, filling each about ¾ full.

Step 8: Bake

Bake in the preheated oven for 20–25 minutes or until golden and a skewer inserted comes out clean.

Step 9: Cool and Serve

Let the muffins cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

What to Serve With Jamie Oliver Breakfast Muffins

• A Hot Cup of Coffee – Complements the earthy oats and bananas
• Greek Yogurt on the Side – Adds a creamy balance
• Fresh Fruit Salad – Brightens the plate and boosts nutrition
• Nut Butter Spread – A spoonful of almond or peanut butter adds protein
• Chia Pudding – Makes for a more filling breakfast
• Hard-Boiled Eggs – For added protein and a savory touch
• Smoothie or Fresh Juice – Keeps the meal light and energizing

Expert Tips for Making the Best Jamie Oliver Breakfast Muffins

• Use overripe bananas – The riper, the sweeter and more flavorful
• Avoid overmixing – Stir just until combined to keep muffins tender
• Add a crumble topping – A simple oat and honey crumble adds texture
• Swap out add-ins – Use blueberries, grated carrots, or chopped apple
• Double the batch – Freeze half for an easy breakfast option
• Use silicone muffin cups – Easier release and reusable
• Let them cool completely – They firm up better once cool

Easy Variations of Jamie Oliver Breakfast Muffins

• Vegan-Friendly – Replace eggs with flax eggs and use plant-based milk
• Gluten-Free – Use certified gluten-free oats and GF flour blend
• Tropical Twist – Add shredded coconut and dried pineapple
• Chocolate Boost – Stir in dark chocolate chips for a sweet edge
• Zucchini Muffins – Grated zucchini keeps them moist and adds veg
• Berry Delight – Add fresh or frozen berries like raspberries or blueberries

Best Practices to Store Jamie Oliver Breakfast Muffins

• Room Temperature – Keep in an airtight container for 3–4 days
• Refrigerate for Longer Freshness – Lasts up to a week in the fridge
• Freeze for Up to 2 Months – Wrap individually and freeze in zip bags
• Avoid Humidity – Store in a cool, dry spot to prevent sogginess
• Use Paper Towels in Storage Box – Helps absorb moisture

Best Practices to Reheat Jamie Oliver Breakfast Muffins

• Microwave Method – Heat for 15–20 seconds until warm
• Oven Reheat – Place in a preheated oven at 160°C (320°F) for 5–7 minutes
• From Frozen – Thaw overnight and then warm as needed
• Avoid Overheating – Keeps the texture soft and fluffy

How Can I Make Jamie Oliver’s Breakfast Muffins Healthier?

• Use unsweetened applesauce in place of oil
• Skip dried fruits and use chopped fresh fruits
• Add grated carrots or zucchini for hidden veggies
• Cut back on honey if bananas are very ripe
• Use skim milk or plant-based options for fewer calories

Nutritional Value (per serving)

• Calories: 185
• Protein: 5g
• Fat: 7g
• Carbohydrates: 27g
• Fiber: 3g
• Sugar: 10g

FAQs

How do you keep breakfast muffins moist?

Use overripe bananas and a bit of oil or yogurt in the batter. These ingredients help lock in moisture. Avoid overbaking, as that can dry them out quickly.

Can I make Jamie Oliver’s breakfast muffins gluten-free?

Yes, substitute the wholemeal flour with a gluten-free flour blend and use certified gluten-free oats. The texture may vary slightly, but they’ll still be delicious.

What can I use instead of eggs in breakfast muffins?

For egg-free muffins, use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) or mashed banana. These work well as binding agents in this recipe.

Can I freeze Jamie Oliver breakfast muffins?

Absolutely. Once cooled, wrap each muffin in cling film and store them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature or reheat in the microwave.

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