Walk + Eat: Breakfast Muffins

These muffins are a great breakfast-on-the-go snack. This recipes makes 12 and you can freeze them too (defrost overnight ready to eat in the morning). Although there is sugar in my recipe (I’m not giving it up anytime soon), it’s much less than shop-bought muffins (12.5g per muffin). These are packed with blueberries and I’ve sprinkled them with pumpkin seeds and almond flakes for added nourishment. They just taste real good and are a welcome treat when I’m dashing out of the door to walk Polly before work.

If you don’t have blueberries, swap with bananas or raspberries (keep the same quantity). When they start to get a tad dry ( they last up to 3 days) simply warm them up in the oven, and heat up some custard for a tasty autumnal supper.

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Ingredients

200g plain flour (sifted)
150g golden caster sugar
2tsp baking powder
75ml vegetable oil
75ml milk
½ tsp salt
1 large egg
150g blueberries
Almond flakes for topping
Pumpkin seeds for topping

Make

Pre-heat the oven to 180ºC fan. Line muffin tin with paper cases.

Combine the flour, sugar, salt, and baking powder into a large bowl. Add the oil, milk and egg then mix together with the dry ingredients (don’t overwork it!).

Fold in the blueberries then fill the muffin cases 3/4 full.

Sprinkle with almond flakes and pumpkin seeds.

Bake for 20 mins until golden. Once cooked, remove from the oven and leave to cool on a cooling rack.