Mix'n'Match Morning Muffins

This recipe is a must have for any busy parent- you can use a whole host of different fruit and vegetables combinations depending on what you have leftover and they are always delicious. We love them for breakfast or as a mid afternoon snack or quite frankly- straight out of the oven! Much of the sweetness in these muffins depends  on the natural ripeness of the fruit and vegetables so play around with what combinations your family likes best. 

Makes 12 small muffins


150g spelt flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp cinnamon

200g grated ‘hard’ fruit or veg [carrot, butternut, parsnip, courgette, sweet potato, apple or pear]

100g lightly mashed ‘soft’ fruit [banana, mango or berries]

30g dried fruit, chopped if large [raisins, cranberries, blueberries, sour cherries, dates, figs, prunes, apples]

3 tbsp olive oil

1 egg, beaten

100ml full fat milk- use coconut if you are looking for a dairy free alternative

3 tbsp agave or maple syrup


Preheat the oven to 180oC and line a muffin tin.

In a large bowl add the flour, baking powder, bicarbonate of soda and cinnamon. Mix well.  Add the fruit and veg along with the coconut and fold through the dry ingredients making sure everything is evenly distributed. In a separate bowl, whisk together the milk, oil, eggs and agave syrup and then pour over the dry ingredients and stir to combine.

Place 1-2 heaped tablespoons of mixture into the lined muffin tins and bake for 20-25 minutes or until risen, golden and they bounce back when touched. Remove and allow to cool before serving.