Gut friendly breakfast muffins
Prep
15 min
Cook
20 min
Serves
12
Skill
Prep
15 min
Cook
20 min
Serves
12
Skill
Soft, naturally sweet muffins packed with carrot, banana and seeds for added texture and nourishment. Made with So Good High Fibre + Prebiotics Oat milk, they’re a wholesome option for lunchboxes or a quick snack.
Ingredients
- 2 eggs
- ⅔ cup So Good High Fibre + Prebiotics Oat milk
- ⅓ cup honey
- ⅓ cup sunflower oil or other neutral oil
- 2 medium carrots, grated
- 1 ripe banana, mashed
- ¼ cup chopped dates
- 1 cup wholemeal flour (150g)
- 3 tbs pumpkin seeds
- 2 tbs sunflower seeds
- 1½ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Nutrition per serving
801
energy kj
4
protein
1
saturated fat
3
dietary fibre
22
carbohydrate
13
sugars
195
sodium
Method
Preheat oven to 170°C fan-forced. Line a 12-hole muffin tin with paper cases or lightly grease.
In a large bowl, whisk together eggs, So Good High Fibre + Prebiotics Oat milk, honey and oil.
Stir in carrot, banana and dates.
Add flour, seeds, cinnamon, baking soda, baking powder and salt. Mix until just combined.
Divide mixture evenly between muffin holes, filling to the top.
Bake for 20 min, or until golden and muffins spring back when lightly pressed.
Cool in the tin for 10 min, then transfer to a wire rack to cool completely.
Tips
Muffins are great served warm or cold. Store in an airtight container in a cool place - they will keep well for 3 days. Or wrap leftovers individually and freeze in an airtight container
- 2 eggs
- ⅔ cup So Good High Fibre + Prebiotics Oat milk
- ⅓ cup honey
- ⅓ cup sunflower oil or other neutral oil
- 2 medium carrots, grated
- 1 ripe banana, mashed
- ¼ cup chopped dates
- 1 cup wholemeal flour (150g)
- 3 tbs pumpkin seeds
- 2 tbs sunflower seeds
- 1½ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Nutrition per serving
801
energy kj
4
protein
1
saturated fat
3
dietary fibre
22
carbohydrate
13
sugars
195
sodium
Preheat oven to 170°C fan-forced. Line a 12-hole muffin tin with paper cases or lightly grease.
In a large bowl, whisk together eggs, So Good High Fibre + Prebiotics Oat milk, honey and oil.
Stir in carrot, banana and dates.
Add flour, seeds, cinnamon, baking soda, baking powder and salt. Mix until just combined.
Divide mixture evenly between muffin holes, filling to the top.
Bake for 20 min, or until golden and muffins spring back when lightly pressed.
Cool in the tin for 10 min, then transfer to a wire rack to cool completely.
Tips
Muffins are great served warm or cold. Store in an airtight container in a cool place - they will keep well for 3 days. Or wrap leftovers individually and freeze in an airtight container