Breakfast,Sweet

Morning Glory Breakfast Muffins {eggless}

These are as healthy as a muffin can get in my opinion, without compromising on the tastes! This has whole-wheat flour with a bit of all purpose, flax eggs, honey, apples, lots of seeds and dried cranberries and speckled with cinnamon – the perfect morning bran muffin. Easily made in matter of minutes if you can assemble quickly, and I find 20-25 minutes is just enough baking time.
I also make this in cake tins because it’s so much faster, and slice it up and serve as toast at times. Slather on some butter and honey and ooh la la!

The Recipe
Serves 12 muffins or 1 x 9 inch cake tin

Ingredients

  • 1 ¾ cups whole wheat flour
  • ½ cup all-purpose flour
  • ¾ cup brown sugar
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 flax-eggs
  • ½ cup vegetable oil
  • 2/3 cup apple puree or grated apple (2.5 whole apples approx.)
  • 3 tbsp honey
  • 2 tsp vanilla extract
  • 4 tbsp chia seeds
  • 2 tbsp pumpkin seeds
  • 3 tbsp finely chopped cranberries

Instructions

  • Grease the muffin tin pans or cake tin with oil
  • Preheat the oven to 180C
  • Whisk the dry ingredients and set aside
  • Whisk the wet ingredients together and pour into the dry ingredient bowl and stir with a spatula – do not overmix
  • Then fold in the seeds and cranberries
  • Pour into muffin liners
  • Bake at 180C for 30 to 40 mins