These breaky muffins are high in fibre and have no refined sugar. Perfect for an on the go breakfast, kids lunch boxes and/or a delicious snack. We love taking them on early morning bushwalks as they are so convenient, delicious and keep us fuller for longer.
Serves: 6 big muffins
Prep time: 10 Minutes
Cooking time: 30 minutes
1 orange blended (or juice of 1 orange if you don’t have a blender) and zested
3 teaspoons of poppy seeds
1 teaspoon of vanilla essence
½ teaspoons baking soda
2 teaspoons of baking powder
½ teaspoon of salt
¾ of a cup of oat milk or milk of choice
1 ½ cup rolled oats ground in a blender
1 cup rolled oats, plus 1 tablespoon to top the muffins
Preheat the oven to 180C and place parchment paper in a muffin tray.
In a large bowl mix the poppy seeds, baking soda, baking powder, salt, and the .ground and rolled oats with a wooden spoon.
Zest your orange and add the zest to the bowl.
Blend your orange, milk, eggs and vanilla essence in a blender until fully combined.
Fold your wet ingredients in the bowl with the dry ingredients.
Pour the batter into the muffin tray.
Bake for 25-30 minutes until the muffin tops golden.
Let it cool on a wire rack for 20-30 minutes. We enjoyed ours warm with homemade pecan butter.