For mornings on the run…

Let’s face it, some mornings just don’t go according to plan and before you know it you are running out the door on an empty tummy. Not a great way to start the day, but this healthy muffin recipe is a lifesaver for those days that don’t start the right way. They are not only super-healthy but also filling and will satisfy your taste buds too.

This oat, pumpkin and cinnamon breakfast muffin recipe – from the health site Food Matters – stopped us in our tracks, literally, and a batch did not last long in the shop once we had made them – it seems we all started our day on an empty tummy.

Food Matters are committed to helping you help yourself. They believe that your body is worthy of good care and that no one is more suitably qualified to care for it than yourself, and we agree with them 100%, naturally.

Oat, pumpkin and cinnamon breakfast muffins recipe:

INGREDIENTS

• 1 ½ cup almond meal

• 1 cup rolled oats

• 1/2 cup coconut sugar

• 2 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/2 tsp salt

• 1 egg lightly beaten

• 1 cup cubed pumpkin, steamed until soft – sweet potato or butternut squash can be used instead

• 1/4 cup almond milk

• 1/4 cup coconut oil

METHOD

• Preheat the oven 350ºF (180ºC). Grease or line a muffin tin and set aside.

• In a large bowl whisk together the flour, oats, sugar, baking powder, spices and salt.

• In a separate bowl whisk together the egg, steamed pumpkin, milk and oil. Pour the wet ingredients into the bowl with the dry ingredients until just combined.

• Divide the batter between the prepared muffin cups and bake in the oven until a toothpick comes out clean when inserted in the centre of a muffin, about 15-20 minutes.

• Cool the muffins for 5 minutes in the pan before gently removing them and placing on a wire rack to cool completely.

We can guarantee you they won’t last long and that they will become a firm favourite with the whole family.