Recipe: Breakfast Muffins

BREAKFAST MUFFINS

Want a healthier alternative to a muffin for breakfast? By making your own muffins at home you know exactly what is going into them. These muffins contain apple, carrot, orange, yoghurt, porridge oats and wholemeal flour so they will release energy slowly throughout the morning, keeping you fuller for longer.

Ingredients

  • 100 g butter, melted
  • 2 eggs
  • 1 tbsp natural yoghurt
  • 1 tsp vanilla essence
  • 150 g brown sugar
  • 100 g wholemeal self raising flour
  • 30 g porridge oats
  • 1 tsp ground cinnamon
  • 1 pinch salt
  • 1 carrot
  • 2 green apples
  • 1 pinch orange zest
preheat the oven

Step 1

Preheat The Oven

Preheat oven to 180°C.

prep fruit and veg

Step 2

Prep Fruit And Veg

Peel and grate the carrot and apples.

mix eggs and butter

Step 3

Mix Eggs And Butter

Beat the eggs into the melted butter.

add vanilla and yoghurt

Step 4

Add Vanilla And Yoghurt

Add vanilla essence and natural yoghurt to the egg mix.

add remaining ingredients

Step 5

Add Remaining Ingredients

Mix sugar, flour, oats, cinnamon, salt, carrots, apple and zest into the wet ingredients and stir together thoroughly.

prep to bake

Step 6

Prep To Bake

Pour into 8 muffin cases.

bake in the oven

Step 7

Bake In The Oven

Bake in the oven for 30-35 minutes until risen and golden. Makes 8

Comments

iandickenson

Based on SORTEDfood's breakfast muffins

deliciouslyjessica

Super summery.

deliciouslyjessica

This is the ultimate recipe for vegan, gluten free, super delicious porridge. Takes 15 minutes to make and top, and it's super good for your lazy Sunday mornings.

deliciouslyjessica

A great way to kickstart your day: rich in protein, healthy fats and carbs you need to wake up your brain and be yourself at your best. Best paired to coconut jogurt, plain dairy or soy yogurt, plant based or dairy milk and some fresh fruit (I love berries) and a drizzle of agave or honey. You can have crunchy clusters as part of your afternoon snack. MY GRANDMA LOVES THIS, you will too! Lots of love, Jessica. xoxo

kylawi

I've made this recipe about 10 times now and still love it!

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