Breakfast muffins

I don’t know about you, but there are some days where I find myself searching for something a little different for breakfast.

Breakfast muffins

This happened this week so my husband and I decided to make these breakfast muffins. Not only are they lovely for breakfast, but they make a great mid-morning snack too, and even better, they are really simple to make.


3 eggs
150g dark brown sugar
200g self-raising flour
1tsp nutmeg
1tsp cinnamon
1 ripe banana, mashed
1 carrot, grated
225g butter, melted


Leftover granola

Get baking:

Preheat the oven to 190Β°c and line a muffin tin with cases.

Beat the eggs and sugar together until light and fluffy.

In a separate bowl, sift the flour and spices together.

Use a metal spoon and fold the banana, carrot and butter into the eggs and sugar mixture.

Then fold in the flour mixture.

Spoon the mixture into the cases.

For a bit of crunch, sprinkle over some leftover granola, or oats, nuts and seeds.

Granola sprinkle

Bake the muffins in the oven for around 25 minutes or until raised and a skewer inserted into the middle comes out clean.

Remove the muffins, leave to cool slightly, then enjoy.

Breakfast muffins out of the oven



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