Wholemeal Breakfast Muffins

This recipe was experiemental to say the least, I had some rice milk left over and needed to use it up so out of curiosity, I tweaked my soda bread recipe and surprisingly got a really tasty muffin recipe out of it!! They’re light, fluffy and not too sweet, making them the perfect breakfast muffin recipe. Of course you can enjoy these at any time of day too, as an afternoon snack, evening pick me up or even for after dinner tea munchies .

Seeing as most people don’t have time to make breakfast in the morning these days, making things you can grab and go with to school or work in the mornings is super convienient. These muffins will also stay fresh for up to 4 days but once you taste one, goodluck making them last that long!

Recipe Substitutions

If you don’t have some of the ingredients required:

Check out my list below and see what you can substitute

  • Flour

If you don’t have flour… well I’m sorry you probably can’t make these muffins just yet. However, if you don’t have wholemeal flour, you can just use the same amount of self raising flour or ground oats ( oats blended to a fine consistency). Flours like spelt or buckwheat can be used but the taste becomes noticabley altered.

  • Honey

Golden syrup or maple syrup in equal amounts can be substituted for honey. You can also use half and half caster sugar and soft brown sugar too in the same quantity (g). A Healthier sugar alternative I would use is coconut sugar, others such as stevia, xylitol or applesauce or even mashed banana, are fine to use but again alter the taste of the muffins.

  • Milk

Whole Cows milk can be sustituted for any dairy free milk alternatives. I used rice milk in this recipe and it turned out great! A plain natural yoghurt can also be used, you can even opt for water if non of the above are available to you.

  • Sunflower Oil

Substitutes for sunflower oil include: melted butter or any other oils such as vegetable, rapeseed or coconut, but not olive oil, seasame or and other strong flavoured oils.

Having wholegrains for breakfast

For improved health, it’s no secret that you should consider adding whole grains to your diet every day. For me the best way to do that is through breakfast. Generally my favourite everyday breakfast choice is oatmeal, however, oatmeal is not everyone’s cup of tea, so I encourage you to try out this recipe and my others to come so you can reap the benefits wholegrain foods have to offer! Check out what they can do for you:

  • Whole grains deliver a whole range of important nutrients to your body, including vitamins, minerals, proteins, fiber, among others.
  • High-fiber foods like whole grains improves your digestive health, unless you have a gluten intolerance then it’s best to avoid wheat, barley, and rye.
  • Regularly eating whole grains can reduce your risk of heart disease, type 2 diabetes, and obesity. This is especially the case when they replace the more refined grains in your diet.

Sooooo not only are these muffins kinda good for you but they are super tasty too!! Let’s check out the recipe now!


Prep Time: 10 minutesCooking Time: 35-40 minutesTotal Time: 45-50 minutes

undefined Course: Breakfast
undefined Cuisine: Western
undefinedKey words: Breakfast, Muffins, Wholemeal, Seeded
undefined Makes: 12
undefined Author: Sheneece

  • 100g Wholemeal Flour
  • 170g Self raising Flour
  • 2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 3/4 Tsp Salt
  • 80ml Honey
  • 240ml Milk (any)
  • 85ml Sunflower Oil
  • Mixed Seeds
  1. Preheat your oven to 175 degrees C/ 347 degrees F.
  2. Line a cupcake tray with cupcake cases.
  3. Sieve all the dry ingredients into a bowl, then add all the wet ingredients.
  4. Mix everything together until you have a batter that is well combined and smooth.
  5. Spoon the mixture into the cupcake cases and sprinkle the mixed seeds on top.
  6. Bake for 35 to 40 minutes, until a scewer inserted in the middle comes out clean.
  7. Allow to cool on a wire rack.

Serve and enjoyx

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