Home > Recipes > Brunch > Oaty nutmeg breakfast muffins

Oaty nutmeg breakfast muffins

Name: Oaty nutmeg breakfast muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 12
Cuisine: American recipes
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

Published: 20 Jan 17
Updated: 26 May 25

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.

Easy
December 2016

Test kitchen approved

Makes 12
Hands-on time 20 min, oven time 25 min

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

Save recipe

Save

Save recipe Print

Rate

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

Method

Heat the oven to 190ºC/170ºC fan/gas 5. Line the tin with the cases.
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.
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.

Mix the topping ingredients in a bowl, then sprinkle evenly over the muffin mix. Bake for 25 minutes or until risen and golden.
Remove the muffins from the tin to a wire rack to cool. Serve warm.

Recipe from December 2016 Issue

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

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.