Getting-out-of-bed-worthy breakfast muffins

Breakfast muffins

I used to be one of the biggest night owls you can imagine, and while this has remarkably changed in the past years, I’m still not quite the early bird that I would like to be. Though I did discover that I am easily bribed in getting up early – either with the promise of a nice morning run or, even better, with food! Glorious food! And preferably something hassle-free that you only need to take from a tin before you dive right in. Just like these breakfast muffins – loaded with good stuff like carrots, apples, flax seed and wholemeal flour, sweet but not to sweet, and absolutely delicious!

The best part is, these muffins freeze really well, so you can make a batch of them on the weekend and then enjoy them throughout the next week(s)! If you take them from the freezer the night before and place them in your fridge, they will defrost completely until the next morning without drying out. Do you need any more reasons to give these a try? See how easily they are made:

You need:

  • 80 g margarine
  • 150 g brown sugar
  • 200 ml soy joghurt
  • 220 ml apple sauce
  • 120 g plain wheat flour
  • 120 g wholemeal wheat flour
  • 90 g raisins
  • 30 g coconut flakes
  • 30 g flax seeds
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon salt
  • 350 g carrots, peeled and shredded
  • 1 large green apple, diced

Beat margarine and brown sugar until fluffy. Add soy joghurt and apple sauce and mix well. Add flour, coconut, raisings, flax seeds, cinnamon, salt, baking soda and vanilla essence and combine to a smooth batter. Start preheating the oven to 180° C and line a muffin tin with muffin cases. Add carrots and apple cubes to the batter and mix well. Spoon the batter into the muffin tin and bake at 180° C for 20 minutes. I bet getting up in the morning is now so much easier!

Note: This makes about 18 regular-sized muffins.

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