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Breakfast Muffins

Breakfast Muffins

Ingredients

  • 3/4 cup wholemeal self-raising flour
  • 3/4 cup white self-raising flour
  • 1 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1/3 cup desiccated coconut
  • 3 eggs, lightly beaten
  • 1/2 cup natural yoghurt
  • 1/2 cup grapeseed oil (or oil of your choice)
  • 1/2 cup muesli or rolled oats
  • 1 large banana, mashed (about 1/2 cup)
  • 1 apple, grated (skin on)
  • 1 carrot, grated
  • 1/3 cup raisins
  • 1/4 cup walnuts
  • 2 tablespoons LSA (optional)

Method

  • Preheat oven to 180°C. Line a muffin tin with paper cases.
  • In a large bowl, mix together flours, cinnamon, sugar and coconut.
  • Make a well in the centre and add eggs, yoghurt and oil. Mix well to combine, then incorporate flour mixture and stir until just combined.
  • Add all other ingredients and fold through gently.
  • Spoon mixture into cases and fill almost to top. Bake for around 15-20 minutes until golden and a skewer inserted into the middle comes out clean.
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