A healthy breakfast muffin recipe for all ages. Filled with the good stuff to be a nutritionally charged snack or quick breakfast for a pregnant or postpartum mum. Delicious enough that the toddlers and school aged kids will be pleased to find them in their lunch boxes.
Sub out ingredients to include what you have in your pantry but this combo is a winner. After 4 year old Ben explained to me how much he dislikes carrot, even though he eats it in many meals, he certainly did not notice it in these muffins.
Healthy breakfast muffins are a great postpartum meal to keep stored in the freezer to pull out the night before to be ready to fuel you for the day ahead. You can change these healthy breakfast muffins to include frozen fruits, different nuts and seeds, your flour of choice.
This recipe makes 12 large muffins or 24 minis.
70g plain flour
70g wholemeal spelt
70g rolled oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
200ml milk of choice
125ml (1/2 cup) maple syrup
1 tsp vanilla
1 large carrot, grated
1 apple, grated
60g shredded coconut
100g dates roughly chopped
150ml olive oil
Preheat oven to 180 degrees celsius.
Mix flours, oats, cinnamon, baking powder, baking soda and salt together.
In a separate bowl mix the milk, eggs, maple syrup and vanilla.
Combine the two mixtures, add in the carrot, apple, coconut, pepitas, flaxseed, dates and olive oil. Mix until combined but don't over mix.
Grease muffin trays, fill with mixture. Bake for approx 20 mins, test that the mixture has cooked through. Cool in trays before removing.
You can find some of our other muffin recipes here: