I spent another day experimenting in the kitchen when I should have been getting some uni study done, but that is neither here nor there, because as a result, I have created these delicious and nutritious breakfast muffins! It really doesn’t get much better than this when your in a rush in the morning. Grab yourself one (or three!) of these babies and off you go with enough energy to see you through to lunch!
I have used absolutely no processed flours or sugars in these, and instead have made them using wholegrain oats, nuts, seeds and honey! I have also used yoghurt and macadamia oil in place of butter which still produces a light fluffy muffin, without all the fat!
Packed full of all of these amazing nutritious ingredients these muffins are the perfect breakfast on the run, afternoon snack or lunch box treat for the kids! the recipe is also quite versatile meaning you can change up the fruits and spices, and add as little or much honey as you want!
Spices can really bring a recipe to life, and these muffins are no exception! I have added ground cinnamon and fresh ginger to mine, but feel free to mix that up, I’m sure nutmeg would be delicious as well!
Cinnamon, whilst not only being delicious, helps to maintain your blood sugar levels meaning you’ll have more stable energy levels throughout the day making these muffins an even more appealing breakfast! Ginger stimulates the circulatory system, has an anti-inflammatory affect on the body and is great at settling an upset stomach. You can have all of these amazing health benefits just by adding spices to your food, who knew!
Pear & Honey Breakfast Muffins
- 1 1/2 cup oat flour
- 1/2 cup rolled oats
- 1/2 cup LSA
- 2 tsp baking powder
- 1/2 tsp bicarb soda
- pinch of salt
- 1 tsp cinnamon
- 1 tbsp chia seed
- 1/4 cup sunflower seed / pepitas
- 1cm piece fresh ginger grated
- 1 cup natural yoghurt
- 2 free range eggs
- 3/4 cup macadamia oil
- 1/4 cup honey
- 1 tsp vanilla
- 2 pears peeled and diced
- coconut sugar for sprinkling (optional)
- Pre-heat oven to 190°C
- Line muffin tin with muffin cases
- Place all dry ingredients into a bowl and mix to combine
- Whisk eggs, yoghurt, oil, vanilla, ginger and honey in a separate bowl
- Pour the wet ingredients into the dry and mix until just combined
- Add the pears
- Pour mixture evenly amongst the muffin tins
- Sprinkle extra seeds and some coconut sugar ontop (optional)
- Bake for 25-35 minutes or until brown on top and skewer comes out clean