If you are looking for the perfect suit every occasion snack and breakfast then you have found it here! These Chocolate Orange Oat Bars are a versatile source of slow release carbs and are refined sugar free too. They are basically a baked oatmeal, so […]
Although these muffins have breakfast in the title that doesn’t mean you won’t want to eat them all day! These Sugar Free Breakfast Muffins are a perfect snack at any time and brilliant for lunchboxes. Or in my kids case their second (or third) breakfast dish of the morning…and as it’s a muffin it can be eaten on the move if needs be!
I make my own apple puree because, especially at this time of year, I am drowning under the weight of cooking apples from the tree we are lucky enough to have in our garden. At other times of the year or if you don’t have time to make your own puree you can buy it ready made from supermarkets. Just look for those which haven’t been sweetened if you are trying to reduce the amount of sugar you eat.
I prefer the silicon muffin liners as they are reusable and I find they come away from the cake really well but there are so many styles of paper or cardboard ones on the market now too. Ring the changes by swapping the frozen raspberries for other fruit (blueberries or dark cherries are great) or even some raisins if you prefer. You can also use nuts to bump up the protein levels if you like.
Sugar Free Breakfast Muffins
- 200g wholemeal flour
- 60g rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ bicarbonate of soda
- 2 teaspoons cinnamon
- 2 eggs
- 150ml natural yoghurt
- 50ml oil
- 120g apple puree
- 4 tablespoons honey
- 2 ripe bananas
- 120g frozen raspberries
- Handful of mixed seeds and oats to top (I use pumpkin, sesame and sunflower)
- Step 1 Heat oven to 180C/160C fan/gas 4.
- Step 2 Line a muffin tin with 12 large cases or 16 smaller cases.
- Step 3 Mix the dry ingredients into a bowl.
- Step 4 In a jug combine the wet ingredients except the frozen raspberries.
- Step 5 Mix the wet ingredients into the dry ingredients with a spoon. When thoroughly combined add the raspberries.
- Step 6 Share equally into the muffin cases and sprinkle with the seeds and oats.
- Step 7 Bake for 25mins or until a skewer comes out clean from the centre.
Breakfast is a busy time for everyone but if you are prepared you can have a delicious meal, which will really set you up for the day, which is both cheap and healthy. Granola is a staple in many households but I tend to […]
There’s no doubt the avocado on toast trend is here to stay and why not? It’s delicious! I wasn’t a fan of avocado at all until I started feeding them to my eldest while she was weaning. I thought they basically tasted of air freshener but if you lick bits off your hand often enough it seems you learn to love them. Now I really like them as an alternative to butter on toast, often with a bit of Marmite too. The former is common in South America where avos are known as ‘poor man’s butter’. No idea what they make of the Marmite in the region…
This Avocado Toast with Tomato, Egg and Chilli makes a great weekend brunch and is a lot cheaper than the £7 which you are likely to pay in a hipster restaurant coming in at around £1 a portion or less. It will certainly keep you feeling full until lunch. And it actually makes a pretty ace lunch too!
The kids have it without the chilli oil spray. Making your own chilli oil is so easy and satisfying and means you can use a cheaper olive oil too as all the flavour is from the chilli. Although all the goodness is still in the olive oil. I have some in the cupboard in a mini spray bottle, you could use one from a travel toiletry set. It’s brilliant for perking up any bland dishes you might have the misfortune of encountering.
Avocado Toast with Tomato, Egg and Chilli
- One large slice of wholemeal or sourdough bread
- Half a ripe avocado
- 8 -12 cherry tomatoes or one large tomato, chopped (on the vine is best for flavour)
- 1 -2 eggs
- a spray of chilli oil
- Step 1 Poach the egg in boiling water.
- Step 2 While the egg is poaching, toast the bread.
- Step 3 While the bread is toasting, peel, stone and slice the avocado.
- Step 4 Chop the tomato on a plate so you can pour over the juices too, this creeps in between the avocado fan to make the bread moist.
- Step 5 Fan avocado onto the bread and pour over the tomatoes.
- Step 6 Place drained egg on top and spritz with chilli oil and a grind of sea salt.
- Step 7 Eat immediately.
Sometimes you just need breakfast to be special. These pancakes are perfect for those moments. I call them my Banoffee Pie Pancakes because of the classic mix of flavours. They are perfect for using up a few old bananas and for a lower calorie option […]