Every now and again, there are days when we don’t feel like making a big deal out of breakfast. Now, we know that might upset some people, because we know that meal is taken very seriously… but what we mean is we just don’t always have the time to whip up a whole spread (or dirty up and then wash all the dishes). When we’re in that just-need-a-simple-morning-snack mood, these Loaded Breakfast Muffins are how we get our fix! These warm, golden-brown bites bring lots of fruity flavors for a fantastic start to your day! We love to smother them with a little butter and eat them alongside a fried egg for a simple breakfast that is still quite tasty. Loaded Breakfast Muffins help uncomplicate your morning in the most delicious way! So, give them a try! There’s nothing wrong with a simple start!

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  • 2 cups rolled oats
  • 1 cup whole milk plain Greek yogurt
  • 1/2 cup organic cane sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh strawberries, chopped
  • 1/3 cup sliced almonds
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Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Grease and line a 12-cup standard muffin tin.

Step 3 –Add the oats, the yogurt, the sugar, the oil, the eggs, the lemon juice, the baking powder, the lemon zest, the vanilla extract, the almond extract, the baking soda, the cardamom, and the salt to a blender and blend on high speed until fairly smooth, about 1-2 minutes.

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Step 4 –Pour the batter into a bowl and mix in the strawberries and the almonds.

Step 5 –Spoon the batter into the prepared muffin cups.

Step 6 –Bake the muffins until they spring back lightly when touched, about 25-30 minutes.

Step 7 –Allow the muffins to cool in the pan, about 5 minutes.

Step 8 –Invert the muffins on a wire rack to cool completely.

Step 9 –Serve.