Muesli Breakfast Muffins

Canteen = Everyday

Muffins for breakfast? This recipe is full of fibre, with a hit of protein. Serve with some yoghurt and berries for brekkie or as a lunchbox snack.

Serves 12-15 muffins


1 1/2 cup self raising flour
1/2 cup whey protein (you could replace this with coconut or blitzed oats)
1 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla extract
1 cup sweet potato, pureed
100g peanut butter (or margarine)
1/2 cup milk
2 eggs
Muesli Topping: 4 tablespoons mixed seeds, 1/4 cup nuts, 2 tablespoons coconut, 2 tablespoons oats / flakes (you can replace this with 1/2 cup of your favourite muesli)


Preheat fan forced oven to 180 degrees Celsius and grease a 12 cup muffin tin.
Place all muffin ingredients into a large bowl and stir until well combined.
Fill each muffin cup and top with muesli mix. You may need to press the mix into the tops of the muffins to make it stick.
Bake for 20-25 minutes. You can tell that they are cooked by inserting a skewer into the centre of a muffin. If it comes out clean, the muffins are ready.

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