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Breakfast Muffins

Published Thursday, 10 March, 2011 by Abigail Pearson

Gluten free, Vegi and Vegan and really healthy!



  • 2 Red Apples
  • 2 Carrots
  • 2 Courgettes
  • 6 Really Ripe Bananas
  • 1 Pkt Blueberries
  • 1Pkt Raspberries
  • 1 Pot Natural Yogurt/ Soy alternative
  • 1-2 Tablespoon Skimmed Milk/ Soy alternative
  • 1/3 Cup Omega 3,6,9 Oil or Olive Oil
  • 1/3 Cup Sesame and Pumpkin seeds
  • 2 Cups Gluten Free Self raising flour
  • 2 Tablespoons GF Baking Powder
  • 1 Cup Sultanas, soaked in fruit juice - Not from Concentrate!
  • Muffin cases or cake pan (makes about 24 small muffins) or 1 large cake


Firstly, grate the carrots, courgettes, and apples into a large bowl. Then soak sultanas in the fruit juice until plump, then add these to the bowl and mix well. Add the yoghurt and stir, then if needed add a splash of milk and stir again. Then add oil and mix. Next add flour and baking powder - no need to sieve! Mix again. Lastly add seeds and berries, fold so that berries do not break up too much.

Bake for 45 min in 100 oven then leave to cool and set

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  • Thank you to Amy who uploaded this glorious looking Pomegranate Chicken Salad to Recipe: