I had the amazing opportunity to create my Morning Glory Muffins on IrelandAM last week. It really was an absolutely “pinch-me” moment in my life to be on national TV cooking live. You can watch back here.
Don’t worry these muffins can be enjoyed at any hour of the day not just in the morning!!
This muffin batter is super versatile and can be turned into a loaf or cake and even pancakes. For a loaf or cake, pour the batter into a lined or greased baking tin and follow the muffin baking times. For a pancake version, heat a non-stick pan over a medium heat, add 2 tablespoons of the mix and spread into a pancake shape, cook through until bubbles appear on top, flip and cook through on the opposite side.
You can also replace the oat flour with 125g plain flour and the jumbo oats with 125g coarse wholemeal or pinhead oatmeal.
As the seasons change, switch up the fruit and vegetable content using parsnips, courgette, pear, pumpkin, squash or even beetroot as you like.
Makes 12 muffins.
- 60g raisins
- 2 tbsp honey (I normally leave the honey out but if you are used to very fairly sweet treats then leave in and slowly wean out)
- 90ml vegetable oil – rapeseed, light olive oil
- 1 egg
- 2 overripe bananas
- 1/2 tsp vanilla essence
- 125g oat flour
- 125g jumbo oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 60g plus 1 tbsp desiccated coconut
- 50g pecans, roughly chopped
- 1 small apple, grated
- 1 carrot, grated
- 60g pineapple, small chunks
- 4 tbsp plain yoghurt
- Preheat an oven to 200°C/180°C fan/400°F and grease or oil a muffin or bun tray.
- Place the raisins in a bowl and cover with water.
- Whisk the honey, oil, bananas, egg and vanilla extract together until a smooth mix is formed.
- In a large mixing bowl, sieve the flours, baking powder and spices together.
- Pour in the liquid ingredients and mix well. Add the 60g of dessicated coconut with all the remaining ingredients and combine until no streaks of yoghurt are visible.
- Place generous tablespoons of the mixture into each muffin case. Sprinkle over the remaining tablespoon of dessicated coconut.
- Bake in the oven for 20-25 minutes or until a skewer comes out clean.
- Allow to cool for 5 minutes in the muffin tray before easing out and cooling fully on a wire rack.