Breakfast muffins

Name: Breakfast muffins
Prep time: 15 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 12

Prep

15 min

Cook

20 min

Serves

Skill

Vegetarian

Prep

15 min

Cook

20 min

Serves

Skill

Breakfast So Good Almond and Coconut Milks Winter Warmers Low in Fat Low in Sugar Low in Sodium Oat Milks

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

Nutrition per serving

Weight, measurement and temperature conversions

798 kJ

energy kj

4 g

protein

1 g

saturated fat

3.1 g

dietary fibre

22 g

carbohydrate

13 g

sugars

195 mg

sodium

Method

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

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