Morning Glory Muffins

There’s a long list of ingredients for this one, but it’s really easily adapted to whatever fruit and veges, nuts and dried fruit you have in the fridge and pantry - and what your family likes. These muffins are low in sugar, high-fibre and a great breakfast muffin (or two) with a cuppa. If there are any leftovers, they can be frozen for later because they’ll last a month or two in the freezer and for gentle reheating. They’re great in the lunch box too, for when school’s back. 


1 cup wholemeal flour
1 cup plain flour
1 tsp baking powder
1 tsp baking soda
2tsp cinnamon
1/2 cup brown sugar
1/2 cup cranberries / raisins
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 cups grated carrots (3 small carrots) or apples (2 medium apples)
1 cup feijoa pulp or mashed bananas
1/2 cup oil (vegetable, canola or rice bran oil)
3 eggs
1 tsp vanilla essence


Preheat your oven to 200°C

1. Put paper liners a muffin tin

2. In a large bowl place the flours, baking powder and baking soda, sugar, cinnamon, pumpkin and sunflower seeds and cranberries and mix.

3. In a smaller bowl, combine the oil, eggs and vanilla essence and beat well with a fork to combine.

4. Add the egg mix, and carrots / apples / feijoas into the dry ingredients and stir gently until just combined. Kids who are helping can do a couple of stirs each!

5. Spoon the mixture into the lined muffin tins until almost full, pop into the hot oven and bake for 20 minutes until golden brown and they spring back to the touch. Serve warm