Carrot Ginger Breakfast Muffins – Sure Chef – Culinary Nutrition

Carrot Ginger Breakfast Muffins

December 20, 2014


1. Preheat the oven to 190°C, gas mark 5. Lightly oil a non-stick muffin pan with 12 large cups (or two six-cup pans).

2. Combine the first nine ingredients (the dry ingredients) in a large bowl and set aside. In another bowl, mix the remaining (wet) ingredients well. Pour the wet ingredients into the dry and stir until just combined. Spoon into the prepared pans.

3. Sprinkle with oats, sunflower and pumpkin seeds, and bake for 20 minutes or till a skewer inserted into the middle comes out clean. Leave in the tin for 5 minutes, then cool on a rack. Eat when still warm. You can prepare the dry and wet ingredients the night before. Combine the two in the morning and you’ll have a fresh-baked breakfast.

Add additional time for cooling.


300g plain wholemeal flour

100g ground flax seed

50g rolled porridge oats, plus extra for decoration

3 heaped tsp baking powder

1 tablespoon ground cinnamon

100g raisins

100g dried apricots, chopped

50g walnuts, chopped

50g Honey

150ml natural yogurt

150ml milk

3 medium egsg, beaten

1 tsp vanilla extract

2 small apples, grated

1 medium carrot (100g peeled weight), coarsely grated