Breakfast Muffins

Breakfast Muffins

I have wanted to make some healthy breakfast muffins for a while now, that were oil and refined sugar free, and vegan of course, and today is the day I made it happen! As I type this I am waiting for them to cool and I just know they are going to be good.

I added lots of nuts, seeds and dried cranberries and they also have a good helping of coconut. So I am anticipating a really wholesome, filling and nutritious muffin that is great for an up and go breakfast, or for your 10 'o clock morning tea. I used wholewheat flour, however you should be able to substitute with your favourite gluten free flour.

Tahini is my oil/butter replacement which is very high in iron and calcium and a great way to get healthy fats into your diet. Sunflower seeds are very high in magnesium and selenium. Flaxseeds are also high in magnesium and a rich source of omega 3.

**edit** I just ate one, oh my goodness, so good! (ok I lie, I had 2! :)

Breakfast Muffins Recipe

  • 1 TBs ground flaxseeds + 3 TBs water (this makes a flax egg)
  • 1 tsp vanilla extract
  • 3 spotty ripe bananas, mashed
  • 1/3 cup tahini
  • 1/4 tsp salt
  • 1/4 cup maple syrup
  • 1 1/4 cup wholewheat flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1 TBs whole flaxseeds
  • 1/2 cup desiccated coconut
  • 1 TBs chia seeds
  • 1 TBs sunflower seeds
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  1. Preheat your oven to 180C.
  2. In a large mixing bowl, add the ground flax and the water and mix well, allow to stand for 2-3 mins for the consistency to become gel-like.
  3. While the flax egg does its thing, mash your bananas. Then add to the large bowl.
  4. Add the tahini, vanilla extract, salt and maple syrup and mix well.
  5. Then add the flour, baking soda and bicarbonate of soda and mix well.
  6. Then add in the rest of your ingredients and stir to combine.
  7. Fill up your muffin liners 3/4 way full. (I used small cupcake liners and they made 13, so using bigger ones will make less.
  8. Bake for 10 - 15 minutes or until tops are starting to go golden brown. (baking time will vary depending on size of muffin liners)
  9. Remove from oven and allow to cool. 

1 comment

  • Sophie

    Hey, when I try and pin your gorgeous recipes, the recipe image doesn’t come up.

    Can you somehow fix the problem, or add a pin it button? Thanks so much!

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