Breakfast Muffins

with toasted pumpkin & honey topping

My breakfast muffins are seriously tasty little numbers... made with unrefined white spelt flour to help keep you fuller for longer.  Toasting the pumpkin seeds gives them an incredible nutty taste.  Perfect for breakfast on the go or an afternoon snack

You will need...

12 hole muffin tin
12 muffin cases
1 large mixing bowl
1 medium mixing bowl
1 medium frying pan

240g white spelt flour
100g rolled oats
80g coconut sugar or golden unrefined 
80g pumpkin seeds
80g brown linseeds
284ml buttermilk
60ml extra virgin coconut oil, melted
1 large carrot (120g) grated skin on
2 small gala apples (120g) grated skin on
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp cinnamon
1 tsp mixed spice
2 tsp good quality vanilla essence
Zest of one large orange
1 large free range egg

Handful of pumpkin seeds
1-2 tbsp runny honey

To make...

Makes 12 

  1. Preheat the oven to 180/160 fan
  2. Line the muffin tin with the cases
  3. Melt the coconut oil and leave to cool
  4. Mix 1 tsp of the vanilla extract in a small bowl with 1 tsp cinnamon and 1 tbsp water
  5. Toast the oats dry in the frying pan on a medium heat for a few minutes, add the vanilla extract mixture and stir it in, cook for a further 5 minutes until the oats give off a lovely smell, keep your eye on them as you don't want them to burn!
  6. Once toasted remove from the heat and pour into the large bowl, add the flour, sugar, cinnamon & mix spice, mix to combine
  7. Add the pumpkin and linseeds, baking powder and bicarbonate of soda, mix again
  8. Beat the egg in the smaller bowl, add the buttermilk, vanilla extract, grated carrot, apple and orange zest, mix until fully combined
  9. Add the cooled coconut oil then add the wet mixture to the dry and mix thoroughly
  10. Scoop into the muffin cases, ensuring you put an even amount in each
  11. Bake for 30 minutes
  12. While the muffins are cooking, toast a handful of pumpkin seeds dry in a pan for a few minutes, turn once and leave to cool
  13. Drizzle 1-2 tbsp of runny honey onto a small plate and using a pastry brush, brush a little honey on the top of each muffin (or alternatively use squeezy honey) & sprinkle with the toasted pumpkin seeds
  14. They will keep for 5 days in an air-tight container or will be quite happy in the fridge for 1 week

Nutritional Info
Per Serving
286 kcal | 13g fat | 5.5g saturates | 31g carbs | 11g sugars | 4.7g fibre | 8.8g protein | 0.43g salt


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