buttermilk breakfast muffins
Buttermilk Breakfast Muffins
Prep Time
12 mins
Cook Time
18 mins
Total Time
30 mins
A fruit and oat based super light muffin recipe.
Course: Breakfast, Snack
Cuisine: American
Keyword: buttermilk breakfast muffins
Servings: 12
Author: Laura Scott
  • 25 g Spelt flour
  • 65 g Wholemeal flour
  • 85 g Oats
  • 1 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • 80 g Light muscovado sugar
  • 180 ml Buttermilk
  • 80 ml Sunflower/light olive oil
  • 1 Egg
  • 1 Banana mashed
  • 1 Ripe pear chopped into small chunks
  • 1 Carrot peeled, grated and the juice squeezed out of it
  1. Pre-heat the oven to 200 degrees and line a 12 hole muffin tin with muffin cases,

  2. Measure all of the dry ingredients into a mixing bowl,

  3. Measure all the wet ingredients (including the egg) into a jug and whisk together,

  4. Prepare all of the fruit and veg then add to the dry mixture and stir well,

  5. 5. Pour the wet ingredients into the bowl and stir well. As soon as the mixture has come together stop mixing as you do not want to over mix a muffin batter, it makes heavy muffins,
  6. Divide the mixture between the 12 cases, sprinkle with oats, then bake in the oven for 18 minutes,

  7. Enjoy the muffins on the day they are made. You could freeze some to enjoy at a later date.