Breakfast Muffins

Hearty and full of goodness, these breakfast muffins are packed with fruit, seeds, and warm spices. They’re perfect for busy mornings or as a grab-and-go snack any time of day.

Makes 18

INGREDIENTS:

• 2 cups flour
• ¾ cups sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• ½ tsp salt
• 2 cups grated carrot
• 1 apple, peeled, cored and grated
• ½ cup coconut
• ½ cup dried apricots, chopped (or dried cranberries)
• ¼ cup sunflower seeds
• ¼ cup + 1 tbsp pumpkin seeds
• 3 eggs
• 1 cup oil
• 2 tsp vanilla essence

INSTRUCTIONS:

1. Preheat oven to 180°C and grease 18 cups in two muffin trays
2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt
3. Add the carrot, apple, coconut, apricots, sunflower seeds and ¼ cup pumpkin seeds
4. In a separate bowl, beat the eggs with a fork and then add the oil and vanilla mixing well
5. Make a well in the dry ingredients and pour in the egg mixture. Stir until just combined.
6. Spoon mixture into the greased muffin pans and top with remaining 1 tbsp pumpkin seeds
7. Bake for 20 minutes and test that a skewer comes out clean
8. Let sit for 5-10 minutes in the tin then transfer to cool on a wire rack

NOTES:

• These can be frozen for up to three months.