Chocochip Breakfast Muffins Topped With Fruit And Nut Muesli
30 minutes
864 reads
About Chocochip Breakfast Muffins Topped With Fruit And Nut Muesli
This recipe is a fantastic way to weave wholesome cereals, oats, and muesli into your daily breakfast without tipping the calorie scale. The combination of whole wheat flour, oats, and a touch of cocoa and coffee creates a rich, satisfying muffin that's both nourishing and delicious.
Kids are bound to love these Chocochip Breakfast Muffins, especially with their delightful topping of crunchy fruit and nut muesli. Perfect for busy mornings, these muffins offer a tasty, energy-boosting start to the day while sneaking in plenty of goodness the whole family will enjoy.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
- 1 cup Whole Wheat Flour whole
- 1/4 cup Oats ground to fine
- 2 tbsp Cocoa Powder
- 1 tbsp Coffee Powder
- 1 cup Soy Milk soyamilk
- 3/4 cup Jaggery
- Vanilla Extract
- 1 Baking Soda tspn
- 1 Baking Powder tspn
- 1/2 tsp Salt or as per taste, tspn
- Chocolate Chips chocochip as per liking
- 1 tbsp Almond
- 2 lime Vinegar juice
- 3 tbsp Canola Oil
Instructions
- First of all mix all wet ingredients along with shakkar in a bowl. Keep all the dry ingredients well combined in another platter. Now mix dry ingredients to the wet ones and whisk well.At this stage add CHOCOCHIPS to the batter and adjust consistency
- Once the batter is nicely mixed add vinegar / lime juice and mix it again.Now pour the batter in muffin molds and top it with 1 tblsn each fruit and nut Muesly and keep it for baking in a pre heated oven for 15 mnts at 180 or till done
- To check if the muffins are cooked properly or no put a skewer or a tooth pic inside if it comes out clean they are done.
Recipe Notes
Additional Tips
- For a deeper chocolate flavor, try adding a tablespoon of finely chopped dark chocolate along with the chocochips, which will create decadent melty pockets inside the muffins.
- If you want extra crunch, sprinkle a few additional seeds (like pumpkin or sunflower) on top of the muesli before baking; they toast beautifully and add a nutty aroma.
- To keep the muesli topping from sinking into the batter, gently press it onto the muffin tops after filling the muffin tins but before baking.
- These muffins freeze well—wrap them individually and thaw overnight in the fridge, then warm in the microwave for 10–15 seconds for a quick, fresh-tasting breakfast.
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Recipe Nutrition
Calories: 167kcalCarbohydrates: 28gProtein: 3gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 127mgFiber: 1gSugar: 16g
Simmi Sonti
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4 Comments
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Such a scrumptious dish! Thank you.
This is amazing! Excited to make it.
Absolutely delicious! Thanks for sharing.
This is delightful! Thanks for the recipe.