Breakfast Muffins

These muffins are full of good things like apple, pumpkin, pumpkin seeds, coconut and sultanas. They are perfect for a portable breakfast or with a cup of tea or coffee. The recipe was inspired by a Morning Glory Muffin recipe by King Arthur Mills. I made several small alterations from the original recipe, however the biggest difference is that I’ve used mashed/pureed pumpkin instead of grated carrot and I find the texture much more pleasing.

Baby muffin

Mamma muffin

Breakfast Muffins

 90g sultanas (soak in hot water until ready to add)

150g High-fibre plain white flour

100g Wholemeal plain flour

200g brown sugar

2 tsp baking soda

2 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cloves

½ tsp ground nutmeg

½ tsp salt

240g mashed roast pumpkin (or pumpkin puree)

1 apple grated with peel

45g dessicated coconut

50g toasted walnuts or pecans or sunflower seeds or pumpkin seeds (I usually use seeds rather than nuts since school lunchboxes need to be nut-free at my son’s school)

3 large eggs (brought to room temperature)

2/3 cup olive oil

¼ cup applesauce

2 tsp vanilla extract

Rolled oats (for topping)

Preheat oven to 170°C. Lightly grease muffin tin (I use coconut oil). This recipe will make about 24 mini-muffins or about 12 large muffins.

Sift dry ingredients into large mixing bowl.

Whisk in sugar.

Stir through apple, coconut and seeds.

Beat together wet ingredients in separate mixing bowl.

Add wet ingredients to dry ingredients and stir until just combined.

Drain the sultanas and stir them through.

Scoop batter into prepared muffin pans.

Sprinkle tops of muffins with rolled oats.

Bake for about 15 to 20 mins for mini-muffins and 20-30 mins for large muffins (until a skewer inserted into centre comes out clean).

Cool in muffin pan for about five minutes before turning onto rack to cool.

They are nice eaten warm or for up to about three days kept in the pantry.

They also freeze well.