Healthy breakfast muffins
30 DAY MUFFIN MIX
I got this recipe from my soon to be sister-in-law, Ashleigh Mommsen, who got it from her Granny in South Africa. It is the perfect, easy and healthy breakfast treat.
1/3 cup oil
1 pinch salt
2 1/2 cups flour
1 1/2 cups brown sugar
2 cups bran
2 cups milk
2 1/2 tsp bicarbonate
1 tsp vanilla essence
Add any other nuts/seeds you like - sunflower, pepita, chia, poppy seeds, almond flakes, linseeds, pecan nuts, walnuts, anything goes with this mixture!
- Cream the eggs, sugar and oil together.
- Add the rest of the ingredients.
- Cover the mixture and leave in the fridge over night.
Bake for roughly 25 minutes @ 180 degrees.
A few (healthy) changes that I made:
Used coconut oil instead of other oil.
Used almond milk instead of normal milk.
Left out the brown sugar.
Used a mix of gluten free flour and wholemeal spelt flour (you can try any type of flour - rye, quinoa, coconut etc)
I added some shredded coconut for a bit of sweetness and a nice texture.
You could also use dates, prunes, a bit of honey or simply add a banana to sweeten it up a bit.
This muffin mix will last in your fridge for 30 days if you cover it up.
*Be careful though if you are using almond milk etc, as if may start to go off sooner.