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Breakfast muffins

Serves: 12
Prep: 15
Cook: 20


    • 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 


    1. Preheat oven to 170ºC fan bake. Line a 12-hole muffin tin with paper cases or grease well with margarine.
    2. Whisk eggs, oat milk, honey and oil together in a large bowl. Stir in carrot, banana and dates.
    3. Add flour, seeds, cinnamon, baking soda, baking powder and salt. Mix together until just combined.
    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. Leave to cool in tins for 10 minutes, then transfer to a cooling rack.


    • 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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