Breakfast muffins

Serves: 12
Prep: 15
Cook: 20

Ingredients

  • 2 eggs
  • 2/3 cup So Good™ Oat No Added Sugar milk
  • 1/3 cup honey
  • 1/3 cup sunflower oil or other neutral oil
  • 2 medium carrots, grated
  • 1 ripe banana, mashed
  • 1/4 cup roughly chopped dates
  • 1 cup wholemeal flour (150g)
  • 3 Tbsp pumpkin seeds
  • 2 Tbsp sunflower seeds
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt 

Method

  1. Step 1

    Preheat oven to 170ºC fan bake. Line a 12-hole muffin tin with paper cases or grease well with margarine.

  2. Step 2

    Whisk eggs, oat milk, honey and oil together in a large bowl. Stir in carrot, banana and dates.

  3. Step 3

    Add flour, seeds, cinnamon, baking soda, baking powder and salt. Mix together until just combined.

  4. Step 4

    Divide mixture between muffin tin holes, filling them to the top. Bake for 20 minutes, until golden brown and muffins spring back when gently pressed on top.

  5. Step 5

    Leave to cool in tins for 10 minutes, then transfer to a cooling rack.

Tips

  • Muffins are great served warm or cold. Store in an airtight container in a cool place - they will keep well for 3 days.

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