Easy-Peasy Breakfast Muffins

This is one of my fondest muffins. It’s my grandmother’s recipe that she’d use all the time when we were younger, always interchanging ingredients. It is so versatile, delicious and filling and I hope you enjoy it as much as I do.

 

Recipe – makes 12

  • 1/2 cup course wholemeal flour
  • 1/2 cup plain flour
  • 1 cup oats
  • 1 egg
  • 1 ripe banana (mashed)
  • 1/4 cup coconut oil
  • 1/4 cup mixed seeds
  • 1/4 cup dried fruit
  • 1/4 cup muscovado sugar
  • 1 tsp bicarb
  • 1/2 tsp baking powder
  • almond milk/water – add a small amount of liquid at a time until a thick consistency is achieved

 

Mix all those ingredients up

Throw into oiled muffin trays

Bake at 180ΒΊ for 15 min

Cool in tin and transfer to wire rack

Or Eat straight away… πŸ˜‰

Just Enjoy!!

*They keep for about a week in an airtight container

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Whole Grain Blackberry Muffins

After our evening of messy fun, picking Blackberries, I went looking for a healthy recipe for Muffins. And, Man did I find one. Nourish The RootsΒ has endless amounts of Amazingly yummy looking recipes.

Go have a look:

http://www.nourishtheroots.com/2011/08/whole-wheat-blackberry-muffins.html

The Recipe is extremely easy and sooo tasty. The only things I did differently was add a teaspoon of Lemon juice, use Whole grain flour opposed to whole wheat and add frozen blackberries (whole – cos I’m Lazy and chopping them up seemed like too much hassle)Β β™₯

8

1

2 3 4 6

7

5

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