Breakfast Muffins

This recipe is inspired by a similar recipe in Nigella Lawson's How to be a Domestic Goddess (if you don't own a copy I recommend buying one, it's a pure joy to read). My version is a bit healthier though as Nigella and I don't exactly share the same views on what constitutes as indulgence. I love Nigella's recipes though and she is such a great inspiration. I often make these muffins to freeze because when I am in a hurry I might pop one into my pocket when heading out of the house. It's great munching on a muffins when driving or walking to work. Note that you will find almond flour in most health food stores.

Note that I prefer to use a silicone muffins pan when making muffins, they are much easier to work with than traditional muffins pans.

A great start to your day

This recipe is:

  • Lactose (dairy) free

This recipe is easy to make:

  • Nut free

Breakfast Muffins

Makes 10-12 muffins


  • 250 grams (8¾ oz) spelt flour
  • 1 tablespoon aluminium and gluten free baking powder
  • 25 grams (¾ oz) almond flour
  • 1 very ripe banana, mashed
  • 75 grams (2¾ oz) rapadura cane sugar (or any other cane sugar)
  • Zest of one orange (finely grated)
  • 100 millilitres (3½ fluid oz) orange juice
  • 100 millilitres (3½ fluid oz) soy milk (or any milk you prefer)
  • 1 egg (please use free range eggs)
  • 1 tablespoon agave nectar
  • 1 tablespoon coconut oil
  • A large handful walnuts or pecan nuts, chopped finely (optional)


  1. In a large bowl, sift together the 250 grams spelt flour and 1 tablespoon baking powder. Add the 25 grams almond flour and stir well.
  2. Zest the orange (grate finely).
  3. Chop the large handful walnuts or pecan nuts and set aside.
  4. Mash the banana with a fork.
  5. In a separate, medium bowl combine the 1 egg, 75 grams cane sugar, mashed banana, 100 millilitres orange juice, 50 millilitres (1¾ fluid oz) and 1 tablespoon coconut oil. Stir well.
  6. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
  7. Add the orange zest and fold a few times.
  8. The batter will look fairly ugly but this is fine since it will ensure that the muffins will be light. The batter should not be too dry. It should run slowly off a wooden spoon in large clumps. Add the remaining 50 millilitres soy milk (or less/more) if needed.
  9. Lightly grease the silicone muffin pan with a few drops coconut oil and fill each cup two thirds to the rim.
  10. Sprinkle the chopped walnuts on top of the muffins.
  11. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 20-25 minutes.
  12. Remove the muffins from the oven and let cool in the tins for 5 minutes before transferring to a wire rack. Let cool completely if using a silicone muffins pan as the muffins will be easier to remove.


  • You can use organic baby food instead of the apple sauce. Use baby food with blueberries, apples, apricots or pears. Just make sure they are without added sugar.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use almond milk, oat milk, rice milk or skimmed milk instead of the soy milk.
  • You can use a very ripe mango or pear instead of the banana.
  • The muffins freeze well.