Oaty nutmeg breakfast muffins

Oaty nutmeg breakfast muffins

These spiced oat breakfast muffins will give you energy for the day ahead. They’re also great as healthy after-school snacks for children. Or, make them with your kids and serve to mum as a Mother’s Day breakfast in bed.

Oaty nutmeg breakfast muffins

Or, how about these savoury all-day breakfast muffins, which cram the bacon and egg experience into baked goods.

  • Serves icon Makes 12
  • Time icon Hands-on time 20 min, oven time 25 min

These spiced oat breakfast muffins will give you energy for the day ahead. They’re also great as healthy after-school snacks for children. Or, make them with your kids and serve to mum as a Mother’s Day breakfast in bed.

Or, how about these savoury all-day breakfast muffins, which cram the bacon and egg experience into baked goods.

Nutrition: per serving

Calories
343kcals
Fat
19.4g (10.8 saturated)
Protein
4.9g
Carbohydrates
36.2g (20.2 sugars)
Fibre
2g
Salt
0.6g

Ingredients

  • 3 large free-range eggs
  • 150g light muscovado sugar
  • 200g self-raising flour
  • 2 tsp freshly grated nutmeg
  • 1 small, ripe banana (about 150g), mashed
  • 1 large carrot (about 105g), coarsely grated
  • 225g butter, melted and cooled

For the topping

  • 25g light muscovado sugar
  • 25g demerara sugar
  • 1 tsp freshly grated nutmeg
  • 1½ tbsp sunflower oil
  • 75g unsweetened muesli

You’ll also need… 

  • 12-hole muffin tin and 12 muffin cases
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 190ºC/170ºC fan/gas 5. Line the tin with the cases.
  2. Beat the eggs and 150g sugar in a mixing bowl using an electric mixer for about 6 minutes until pale, thick and moussey. Sift the flour and 2 tsp nutmeg into separate medium bowl.
  3. Using a large metal spoon, gently fold the banana, carrot and butter into the egg mixture, followed by the nutmeg-laced flour. Spoon the mixture into the cases.
  4. Mix the topping ingredients in a bowl, then sprinkle evenly over the muffin mix. Bake for 25 minutes or until risen and golden.
  5. Remove the muffins from the tin to a wire rack to cool. Serve warm.

Nutrition

Nutrition: per serving
Calories
343kcals
Fat
19.4g (10.8 saturated)
Protein
4.9g
Carbohydrates
36.2g (20.2 sugars)
Fibre
2g
Salt
0.6g

delicious. tips

  1. Cool, cover and store in a cool place for up to 48 hours, or freeze in bags for up to 3 months, then defrost. Refresh in a warm oven (or in the microwave for a few seconds) to serve.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Easy baking recipes to make with kids

Banana, raisin and honey muffins

Chetna Makan’s muffins are made with wholemeal flour and without...

Save recipe icon Save recipe icon Save recipe

Easy muffin recipes

All-day breakfast muffins

What could be more British than bacon and eggs? We’ve...

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Fruity breakfast blueberry and banana muffins

Simmone Logue’s blueberry and banana breakfast muffins, still warm from...

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Cinnamon, fruit and almond cruffins

Is it a croissant? Is it a muffin? Even better,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.