strawberry orange breakfast cakes

Banana Bread

Strawberry Orange Breakfast Cakes

Yes, you can pull off baked goods on busy mornings! With a make-ahead batter and filling, these breakfast muffins go from fridge to table in under 30 minutes.

Ingredients

⅔ cup whole-wheat flour (white or regular)
½ cup oat bran
¼ cup almond flour or whole-wheat flour (white or regular)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
⅛ teaspoon salt
¾ cup nonfat vanilla yogurt plus 1/3 cup, divided
¼ cup packed brown sugar
1 large egg, lightly beaten
2 tablespoons vegetable oil
½ teaspoon almond extract (optional)
1 tablespoon orange juice
¼ cup low-sugar strawberry preserves
3 tablespoons sliced almonds
⅓ cup chopped fresh strawberries

Directions

Combine flour, oat bran, almond flour (or flour), baking powder, baking soda, cinnamon, and salt in a medium bowl. Combine 3/4 cup yogurt, brown sugar, egg, oil, and almond extract (if using) in a small bowl. Stir the yogurt mixture into the flour mixture just until combined.
Combine orange juice and preserves in a small bowl. (Refrigerate the batter and filling in separate airtight containers for up to 3 days. For single servings, see Tips.)
To serve, preheat oven to 375 degrees F. Coat six 6-oz. custard cups or ramekins with cooking spray. Set in a shallow baking pan.
Spoon 1/3 cup of the batter into each prepared cup. Bake until the edges are firm but the centers are still slightly doughy, 10 to 12 minutes. Remove from oven. Spoon the filling onto the center of the cakes and sprinkle with almonds. Bake until a toothpick comes out clean, about 9 minutes more. Cool on a wire rack for 10 minutes.
Combine strawberries and the remaining 1/3 cup yogurt in a small bowl; spoon onto the warm cakes.