‘Good Morning Muffins’
What better way to start your day than a wholemeal muffin packed full of fibre plus nutrient-rich fruits, spices and natural flavourings? I’ve tried so many different recipe variations and think I’ve created one I’m happy with combining lots of wholemeal goodness without too many refined carbohydrates or sugars.
This recipe can also easily be converted to be made with dairy-free butter alternatives, but in all honesty I’m yet to perfect a gluten-free variation. It’s not quite so simple as a straight swap since I find the lack of gluten negatively affects the textures of these yummy bakes. I’ll keep experimenting though as I really want to share yummy, healthy snack options which, are easily accessible to everyone regardless of dietary needs.
Ingredients
200g wholemeal self-raising flour (I like the Doves Organic range - but if you know you won’t quite be able to convince the kids then you can opt for half wholemeal and half regular plain white flour, which keeps them a little fluffier)
120ml buttermilk (or a non-dairy alternative can be made by adding 1tbsp white vinegar to soy milk, which is what I often do as I rarely have buttermilk in the fridge as standard anyway!)
75g melted butter (or non-dairy alternative e.g. Flora Plant Based)
50g coconut sugar (or soft brown sugar if you don’t have coconut - I generally use coconut sugar as it has a slightly lower glycemic index, so less effect on your blood glucose levels)
50g rolled oats
1 egg (beaten) with 1 tsp vanilla extract
1 tsp baking powder
1/2 tsp bicarbonate of soda
Your choice of spices - I often use 1tsp cinnamon and/or 1tsp ginger
For the topping: mix together approx 20g of rolled oats, 1tbsp mixed seeds and 1tbsp coconut sugar.
Method
Measure and place all of the dry ingredients into a mix bowling and combine.
In a separate bowl, melt the butter and add to the beaten egg and vanilla extract mixture
Add the two together and mix in any additional flavourings such as diced apple (leave the skin on to keep the fibre) or mashed bananas until well combined, although avoid over mixing - see further ideas below for flavours
Divide into approx nine cupcake cases or make a batch of mini ones for toddler snacktime or lunchboxes
Mix together the oats, seeds and coconut sugar for the topping and sprinkle liberally on each of the cupcakes
Bake on 170 degrees fan for 20 minutes or until slightly golden and a cocktail stick or skewer comes out clean
Best enjoyed freshly baked but will keep in an airtight container for 2-3 days.
Suggestions for natural flavourings of your choice:
Fresh: mashed banana for fibre & potassium, diced apple for fibre & vitamin C or a mix of berries for their antioxidant properties and to boost cognitive health
Dried: dates, raisins, cranberries, chia seeds or an omega 3 seed mix all bring a multitude of polyphenol benefits to boost your body and mind
Nuts: a great source of protein and healthy fats to be enjoyed away from school ‘nut free’ zones. For example choose walnuts for brain power or cashews as a low-sugar and high-fibre energy source. Please be mindful of allergies when adding nuts to your bakes and check before offering them to others.
