I’m either on a muffin roll, or in a muffin rut with my baking at the moment. And let’s not even go near the muffin roll I’m sporting over my tighter jeans post-honeymoon! But seriously, muffins are all I have been feeling inspired to bake. I think it’s because you can throw together a good muffin in so little time and with so little effort. Whether a delicious sticky jam muffin, or something more healthy like these breakfast muffins! These muffins also have the added bonus of containing zero refined sugars, cups worth of sweet, delicious fruit and are also as low fat as possible.
The inspiration behind these little marvelous muffins came from a packet of dried papaya. I am totally an impulse buyer and had picked up at a well known health food store. They’re like little gems of sweetness and I thought, wow – who needs sugar when you have these! Before I knew it I was pulling out all my other little bags of dried fruits and spinning up the oven dial!
Practice makes perfect
I have to admit the first time I worked on this recipe, I used pineapple juice instead of milk. Friends: skip the pineapple juice and use a non-dairy milk – the pineapple juice doesn’t impart any flavour after the baking, and the milk seems to provide a better texture. Originally I called for less banana too. Revisions proved that one should never skimp on banana. The general rule is the spottier the better (mine were practically mush). Browner bananas = sweeter muffins.
Low fat muffins and paper cases
If you have a muffin silicone baking mould, you may prefer to use that for these fruity breakfast muffins. Because they are low fat muffins, they stick to paper cases more than one that has the regular amount of fats added. They still taste great, but when they get super stuck, the paper isn’t a welcome addition. If you don’t have a silicone mould, then I recommend adding a quick spray of oil into each of the cases. That trick worked wonders for me!
Fruity Breakfast Muffins
- 2 tbsp ground linseed + 6 tbsp water ~15g
- 300 g plain flour ~2 cups
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 50 g coconut sugar ~½ cup
- 30 g dried papaya diced, ~¼ cup
- 25 g dried cranberries ~¼ cup
- 30 g dried apple chopped, ~½ cup
- 1 tsp vanilla extract
- 2 tbsp neutral oil
- 2 ripe bananas peeled and mashed, ~200g
- 350 ml unsweetened almond milk ~1 ⅓ cups
- 1 tbsp distilled/apple cider vinegar
- Preheat the oven to 180°C (fan). Grease and line a small loaf tin or line a 12-hole muffin tin.
- Mix together the linseed and water in a large bowl and leave to set.
- Add remaining ingredients to the bowl and mix well.
- Bake in the centre of the oven for 30-35 minutes, until a toothpick through the middle comes out clean and the tops are golden.