Start Your Day with Coconoil

Muesli muffins

A lot of people struggle to eat a healthy breakfast, either because the only thing on offer is a very sugary cereal, or there is not enough time to make anything.   Or they just don’t fancy eating first thing in the morning!

Breakfast is a really important meal – it really does mean ‘breaking the fast’, as it will be around 8-10 hours since your last meal (dinner the previous night), and without feeding your body some fuel, your energy levels will be a bit low – it’s a bit like getting in your car first thing in the morning and expecting it to start, without putting any fuel in!

For a quick and easy breakfast, smoothies are always a great standby – you can add pretty much anything into a blender and make a delicious drink!  Checkout our green smoothie recipe.

If you really don’t have time to eat before you leave the house at least think of taking something with you that is homemade and nutritious so you don’t get that mid-morning slump and start aiming for the chocolate biscuit tin!

These Muesli Muffins are a perfect start to your day – made with sugar-free muesli and fruit of your choice, they are great to make in advance, store in the freezer and then take out when you need them – you can defrost in the microwave or even re-heat in the oven.

Muesli Muffins

Makes 12

200g sugar-free muesli

125g plain flour

75g plain wholemeal flour

2 tsp baking powder

½ tsp ground cinnamon

75g dark muscovado sugar

2 bananas, peeled and mashed

200g Greek yoghurt

100ml milk

100g Coconoil, melted

200g raspberries (or strawberries, blueberries etc – you choose)

1 tbsp pumpkin seeds

  1. Preheat the oven to 200°C/400°F/Gas mark 6. Line a 12 hole muffin tin with 12 x 12cm squares of baking paper.
  2. Place the muesli, flours, baking powder, cinnamon and sugar in a large bowl.
  3. In another bowl, mix together the mashed bananas, Greek yoghurt, milk and coconut oil.
  4. Pour the wet ingredients into the dry and mix a little. Add the raspberries, reserving 12, and mix a little more – do not over-mix.
  5. Divide the mixture between the 12 paper cases then top each one with a raspberry and sprinkle over the pumpkin seeds.
  6. Bake for 25 minutes until golden and risen. Cool on a rack.

As we’re heading towards autumn (is summer really over so soon I hear you ask?!), having something warming in the morning is also quite comforting.   Take a look at our recipe page for this warming bowl of Creamy Sultana Porridge.



Your browser is out-of-date!

Update your browser to view this website correctly.Update my browser now