Muesli Muffins

For those who are bad at breakfast...aka, my hubby! He doesn’t like porridge, overnight oats, cereal, eggs... If he has breakfast at home it’s toast with butter & an apple. I can’t handle’s not nutritious enough! So being the good foodie wife that I am, I make muffins on the weekend & freeze them in pairs. Then...each morning he takes them to work with him & eats them there. It makes me feel much better knowing that he has a decent breakfast! I'm kicking wife goals with these!

These are like a bowl of muesli, without the bowl. Aaand...they won’t go soggy! They're packed with complex carbs, protein, healthy fats, fibre + stacks of vitamins & minerals! It's the perfect breakfast for anyone short of time!

If you do have time, serve in a bowl with yoghurt & berries.




- 1 cup buckwheat flour

- 1 cup oats (use GF if required)

- 1/3 cup pepitas

- 1/3 cup sunflower seeds

- 1/3 cup hemp seeds

- 1/3 cup sultanas

- 1/3 cup coconut sugar

- 2 tbsp flax meal

- 3 tsp baking powder

- 2 tsp cinnamon

- 1 cup milk of choice

- 1 large mashed ripe banana

- 1/4 cup extra virgin olive oil

- 1 tbsp apple cider vinegar


- preheat your oven to 175C

- mix the dry ingredients

- mix the wet ingredients

- mix them together (add a little more milk if needed but the mix should be thicker than usual cake batter)

- sprinkle extra toppings on top

- spoon into a greased or lined muffin tin & bake for 15-18 minutes

I freeze these for the week & hubby takes 2 with him for breakfast.

To freeze, get 2 muffins & put the bottoms together, wrap them in baking paper & secure it with an elastic band.