Here are our yummy and nutritious mama-muffins.
Packed full of vitamins, minerals and fibre – the stuff we mamas really need in order to keep going.
Perfect for grabbing a breakfast on the go before the school-run or for a delicious snack anytime of day.
It follows a very loose recipe that can be adapted to any diets and tastes.
Being followers of different diets, we’ve played around with dairy-free, sugar-free, gluten-free options and they’re all just as yummy.
Really easy to make and on the cooling wrack in less that 30 mins.
Louisa makes hers when her baby is asleep and she gets her little boy to scatter the seeds: “I keep all my ingredients in a box so I can just grab asap and I use a cup instead of measuring scales for less faff!”
Ingredients (makes 6)
1 cup flour
1 egg (could use a vegan alternative)
1/4 cup unrefined sugar of choice (could use agave, or date syrup or rice syrup)
Squirt of honey (optional)
1 mashed banana
1/2 cup of oats (use any bran or mulled seeds of choice)
Handful of dried fruit and nuts, we like walnut and dates, but could use anything
Heaped tablespoon of Greek yoghurt (could use coconut or soya)
1 tablespoon of rapeseed oil – could use coconut
Handful of pumpkin seeds to top.
Literally throw all these ingredients (except for the pumpkin seeds) into a bowl and mix.
Divide between 6 muffin cases.
Scatter the seeds on top.
Bake at 180 degrees for about 15 – until golden.