26 August 2013

Superfood breakfast muffins (Vegetarian)

Everyone needs to start the day out right and that starts with a decent breakfast and these muffins should fuel you through the morning. They can be served up with a banana shake, tea or coffee. The recipe is adapted from a cupcake book. I used some berries that I dried in the oven in this recipe too, to dry fruit spread out on a baking tray and place in a 100'C oven for 6-8 hours. This drying method can also be used to make sun dried tomatoes!


  • 275g self raising wholemeal flour
  • 1/2 cup rolled oats
  • 2 tsp baking powder 
  • 3 tbsp brown sugar
  • 85g blueberries and dried berries mixed
  • 1/2 cup pumpkin seeds and linseed mixed
  • 1 Banana mashed with apple juice
  • 300ml soya/milk
  • 1 large egg, beaten
  • 3 tbsp oil
  •  1 tbsp Honey
  1. Pre-heat the oven to 200'C and line a muffin tray with 12 cases.
  2. Sift the flour and baking powder into a bowl adding any husks that remain in the sieve.
  3. Stir in the oats, sugar, fruit and seeds.
  4. Make a well in the center and add in the banana, milk, egg and oil. Mix together to form a thick mixture.
  5. Divide the mixture into the muffin cases, I find an ice cream scoop a good thing to use.
  6. Bake for 25-30 minutes until well risen.
  7. Place the muffins on a wire rack to cool.
  8. Pour the honey into a microwavable dish and heat for 10 seconds.
  9. Brush the honey over each muffin to form a glaze.
  10. Now enjoy for breakfast or brunch! Cassidy xx