A complete breakfast in a muffin. Wheat-free, naturally sweetened with fresh and dried fruit, breakfast muffins are packed with goodness. They provide protein and beneficial oils from nuts and seeds. Whole grains, spelt and oats provide B vitamins for energy and fibre for a healthy digestion.
Ingredients (makes 6)
1 cup Plain wholemeal spelt flour
1/2 cup Plain flour
1/4 cup Rolled porridge oats, plus extra for decoration
1/4 cup Ground almonds
3 tsp Baking powder
½ tsp Ginger
½ tsp Ground cinnamon
1/4 Whole nutmeg (finely grated)
1/2 cup Mixed pecans, hazelnuts, walnuts chopped
1 oz Dried dates, chopped
1 oz Dried figs, chopped
1 oz Dried apricots, chopped
1 tbsp Dried cranberries
1/4 cup Boiling water
1/8 cup Sunflower oil
1/2 cup Organic apple juice
1/2 cup Organic coconut milk
1/2 medium Organic bananas, mashed
1/2 tsp Vanilla extract
1 small Organic apple, grated
1/2 medium Organic carrot, grated
Sunflower and pumpkin seeds
Preheat the oven to 190°C (375℉). Lightly oil a non-stick silicon muffin pan with 6 large cups. Soak the dried fruit in boiling water for 5-10mins.
Combine the dry ingredients in a large bowl and set aside. In another bowl, mix well the wet ingredients, including the soaked dried fruit. Pour the wet ingredients into the dry and fold gently until just combined, do not over work. Spoon generously into the prepared pans. Sprinkle with oats, sunflower and pumpkin seeds.
Bake for 40 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, then cool on a rack.
Published with kind permission from Libby Limon. Click here to visit Libby’s website.