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'Muffins from Białystok' with coconut and berries - photo 1
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'Muffins from Białystok' with coconut and berries

Desserts Vegetarian Dishes Breakfasts 90 min Medium 16 wyświetleń ~26.66 PLN - (0)
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Description

Delicate, healthy muffins inspired by the idea of dietary catering from Podlasie — light, full of protein and the natural sweetness of fruits and coconut. Perfect for a second breakfast, a snack at work, or a sweet start to the day. They are based on spelt flour and oats, sweetened with honey and apple, with the addition of fresh berries and coconut flakes for a pleasant texture. They look appetizing: a golden crust, visible pieces of berries, and a sprinkle of flakes. They can be served with natural yogurt, peanut butter, or as an accompaniment to coffee. The recipe is thoughtfully designed for nutrition — a moderate amount of fat, fiber from oats and fruits, and an option to enrich with protein for active individuals.

Składniki (15)

Servings:
12
  • Spelt flour 250 g
  • Oat flakes 80 g
  • Baking powder 15 g
  • Egg 2 szt.
  • Natural yogurt 250 g
  • Honey 60 ml
  • Coconut oil (melted) 30 g
  • Coconut flakes 40 g
  • Fresh blueberries 150 g
  • Apple (peeled and grated) 1 szt.
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Cinnamon 4 g
  • ✨ Opcjonalne
  • vanilla protein powder 30 g
  • Almond flakes (for sprinkling) 30 g
💰 Szacowany koszt dania: ~26.66 PLN (2.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C (top-bottom). Take the eggs and yogurt out of the fridge for 10-15 minutes to bring them closer to room temperature — this will help them combine better with the fat and flour. Prepare a mold for 12 muffins: line it with paper liners or grease the mold with coconut oil.

Use a convection oven set to 170°C if you have one. For lining the muffins, use standard-sized silicone or paper liners. Take the ingredients out of the fridge beforehand so they don't cool down the batter.

Preparing the dough

2

In a large bowl, combine the dry ingredients: add spelt flour (250 g), oats (80 g), baking powder (15 g), salt (1 g), and cinnamon (4 g). Mix the dry mixture thoroughly with a wooden spoon or whisk, so that the baking powder and spices are evenly distributed in the flour.

Ingredients: Spelt flour, Oat flakes, Baking powder, Salt, Cinnamon
Use a large, wide bowl (at least 3 l) for easy mixing. Mix for 20-30 seconds until the ingredients are uniform. Avoid sifting on a small table — it's easy to make a mess.
3

In a separate bowl, whisk the eggs (120 g) with a fork until smooth — about 20 seconds. Add natural yogurt (250 g), honey (60 g), melted, slightly cooled coconut oil (30 g), and vanilla extract (5 g). Mix with a whisk until the mixture is smooth and the honey is well dissolved.

Ingredients: Egg, Natural yogurt, Honey, Coconut oil (melted), Vanilla extract
Use a whisk or hand mixer on the lowest setting. The coconut oil should not be hot — 30-35°C is sufficient, otherwise it will curdle the yogurt. If the honey is very thick, warm it briefly in a water bath.
4

Add the wet ingredients to the dry ones. Pour the wet mixture into the bowl with the flour and use a wooden spoon or silicone spatula to gently combine. Mix only until the dry ingredients disappear — do not mix for too long (about 20-30 seconds of mixing after combining). The batter should be thick but pourable — if it is too thick, add 1-2 tablespoons of yogurt.

Ingredients: Spelt flour, Oat flakes, Egg, Natural yogurt, Honey, Coconut oil (melted), Vanilla extract
The most common mistake is overmixing — the muffins will lose their fluffiness. Mix from the bottom of the bowl upwards, turning the spoon.
5

To the combined dough, add grated apple (150 g) and blueberries (150 g). Gently mix with a spatula just to distribute the fruit (about 10-15 seconds). If you are using protein powder (30 g) — add it now and gently fold it in; the protein will absorb some moisture, and the dough may become thicker.

Ingredients: Apple (peeled and grated), Fresh blueberries, vanilla protein powder, Almond flakes (for sprinkling)
If you are using frozen blueberries, thaw them in a sieve and drain the juice to avoid coloring the entire cake. Additionally, you can add almond flakes (30 g) as a topping for crunch.

Filling the molds

6

Fill the cupcake liners with the prepared mixture to about 2/3 of their height (use a tablespoon or ice cream scoop for portioning). The top can be gently sprinkled with almond flakes (optional) and a few additional coconut shavings.

Ingredients: Coconut flakes, Almond flakes (for sprinkling)
Use an ice cream scoop to ensure even portions — this way, the muffins will bake evenly. Do not fill to the very edge, as the rising batter may overflow the mold.

Baking

7

Place the mold in the preheated oven on the middle rack. Bake for 18-22 minutes at 180°C (if using convection, 170°C — 16-20 minutes). Check with a toothpick after 18 minutes: the toothpick inserted into the center of the muffin should come out dry or with a few moist crumbs, but not wet with raw batter.

If the top is browning too much after 12-14 minutes, loosely cover the pan with aluminum foil. Baking time varies depending on the oven and the size of the cupcake liners.

Cooling

8

After baking, remove the pan from the oven and let it cool on a rack for about 5 minutes. Then, remove the muffins from the pan and let them cool completely on the rack (another 20-30 minutes). Cooling on a rack allows air to circulate and prevents condensation from forming under the muffins.

Use a metal cooling rack. If the muffins are removed from the pan too early, they may fall apart; if they are left too long, they become harder to remove.

Glaze and decoration

9

If you want to add a delicate glaze, mix 2 tablespoons of natural yogurt (30 g) with 1 teaspoon of honey (10 g) and 1 teaspoon of vanilla extract (5 g) — apply the glaze with a teaspoon onto the cooled muffins. Decorate with additional fruits and coconut flakes or almond slices.

Ingredients: Natural yogurt, Honey, Vanilla extract, Coconut flakes, Fresh blueberries
The yogurt glaze has a creamy, slightly runny consistency — apply it just before serving, as the yogurt may slightly run off if stored for too long.

Serving

10

Serve the muffins slightly warm or at room temperature. You can serve them with additional natural yogurt, fresh fruits, or a teaspoon of peanut butter. One serving is 1 muffin — perfectly caloric as a snack.

Ingredients: Fresh blueberries, Natural yogurt
For serving, use a simple dessert plate and a paper napkin — muffins are great for a lunchbox. If you plan to transport them, store them in a container with space for one layer to avoid crushing the decorations.

Fun Fact

💡

In the kitchens of the Podlasie region, simple, local ingredients are often combined with a touch of homemade sweetness — hence the idea for muffins that blend apple and blueberry with coconut, giving them a modern, blog-worthy character.

Best for

drugie śniadanie do pracy piknik przekąska po treningu

Tips

🍽️ Serving

Serve with natural yogurt or cottage cheese for extra protein; fresh mint leaves or a slice of lemon alongside will enhance the aroma of the berries. For a more dessert-like character, serve with a small portion of vanilla cream.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days. In the refrigerator, muffins will stay fresh for up to 5 days (chilled toppings may set). To reheat: 10-15 seconds in the microwave or 5 minutes in the oven at 160°C to regain crispness.

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