Healthy breakfast muffins

Perfect for breakfasts on the go and packing into lunchboxes. These little muffins are made with wholemeal flour so they will help to keep those hunger pangs at bay until lunch time. Have a go at experimenting with different fruit and nut combinations. Or if you prefer a sweeter muffin, try making some with dark chocolate chunks and maple syrup.

Blueberry


Tropical:
zest of 1 orange,
use chopped banana and dessicated/shredded coconut for the fruit
and macadamias or hazelnuts.

Adapted from Skinny Bitch in the Kitch:-
Basic Fruit and Nut Muffins
Makes 12


- 4 tablespoons rapeseed oil
- 250g wholemeal flour
- 65g unrefined light brown sugar
- 2 teaspoons bicarbonate of soda
- pinch of sea salt
- 1 ripe banana, mashed
- 300ml soy milk
- 1 teaspoon vanilla essence
- 150g fresh or dried fruit, diced/chopped if necessary
- 60g chopped nuts (optional)


How to:-
1. Preheat oven to 190C/Gas 5. Grease a standard muffin tray or use liners, set aside.
2. In a large bowl, combine the flour, sugar, bicarbonate of soda, salt and mashed banana.
3. In a medium bowl, whisk together the soy milk, oil and vanilla essence.
4. Add the milk mixture to the flour mixture and stir until barely combined.
5. Stir in the fruit and nuts.
6. Transfer to the prepared muffin tray and divide evenly.
7. Bake for 15-20 minutes, or until a toothpick inserted into the muffin centre comes out clean.


Notes: The original recipe calls for Ener-G egg replacer but I used a ripe mashed banana instead to act as the "egg". The main reason for this is because in my household, I always have some sorry looking bananas left in their bowl at the end of the week so this is a great way to use them up.

Homemade granola

This is so easy to make, once you try it, you'll never buy store-bought again!

Adapted from Skinny Bitch in the Kitch:-
Home-Made Granola
Makes about 500g

- 175g porridge / rolled oats
- 125g sliced or chopped almonds
- 60g unsweetened dessicated / shredded coconut
- pinch of sea salt
- 6 tablespoons maple syrup
- 2 tablespoons rapeseed oil (plus a little more for the baking sheet)
- 125g dried fruit e.g raisin mix

How to:-
1. Preheat oven to 150C/Gas 2
2. Arrange the oats on a large lipped baking sheet and bake, stirring occasionally, until lightly toasted, about 15 minutes.
3. In a large bowl, combine the almonds, coconut and salt. Set aside.
4. In a small bowl, whisk together the maple syrup and oil.
5. Stir the toasted oats into the almonds bowl and add the syrup mixture, stirring thoroughly to combine everything.
6. Grease the baking sheet with a little oil and spread the granola evenly and bake. Stir occasionally until golden brown, about 20-25 minutes.
7. Sprinkle on the dried fruit and if you feel the granola looks a little dry, drizzle on a little more maple syrup and oil.
8. Let cool in the pan on a wire rack, be careful, this will be hot!
9. Store in an airtight container.

Notes: I couldn't find any rice syrup which the original recipe called for, so I used 2 tablespoons of extra maple syrup, with the result being very maple-syrupy which I loved! You could try using agave nectar instead and choose different nuts/dried fruits for variation. Serve your granola with your favourite soy/rice milk/yoghurt and add fresh fruit if desired.