Breakfast Muffins

Updated: Feb 26, 2021



These are an adapted version of a muffin recipe I got from my mother-in-law. They are packed full of vitamins, fibre and protein and are super tasty. The only down-side is that they are a little dense, but they are very worth it despite that! I switched out the sugar from maple syrup to honey and grape molasses, and changed the spicing and nuts around a little. Some of those decisions are taste based and some are pantry based. The grape molasses was because I recently picked some up and wanted to try it out.


Ingredients:

1 c ground hazelnuts

1 c ground almonds

1 c oats

1/2 c raisins, chopped

2 tsp cinnamon

1/2 tsp cloves

1 tsp baking soda

3 eggs

1 c zucchini, grated

1 c carrot, grated

1/3 c butter (scant), melted

1 tsp vanilla

1/4 c honey

1/4 c grape molasses


1) Mix the dry ingredients together in a bowl. beat in the eggs then add the wet ingredients. Stir until just combined.

2) Fill muffin cups 3/4 full and bake at 175°C for 25-35 minutes until golden brown and a knife comes out clean.


I like these either plain, or with just a little butter. They are tasty, with a rich flavour and make a great breakfast on the go. I might play around with spicing and flavours a little more though just to sharpen them up a little.


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