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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