Veggie breakfast muffins
Makes: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Veggie breakfast muffins
Root veg, such as parsnips and carrots, work surprisingly well in breakfast bakes. Add wholemeal flour for a fibre boost, and oats for slow-release energy
Makes: 12
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
182Kcal
Fat
7gr
Saturates
1gr
Carbs
24gr
Sugars
9gr
Fibre
4gr
Protein
5gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 tbsp milled flaxseed
- juice of 1 unwaxed or scrubbed orange (about 75ml juice)
- 175ml plant milk
- 4 tbsp agave or maple syrup
- 50ml vegetable oil, plus extra to grease
- 200g wholemeal (or white) plain flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 50g rolled oats, plus 1tbsp to top
- 3 tbsp mixed seeds
- 40g raisins or sultanas
- 125g carrot, parsnip or squash, grated coarsely
- 40g young leaf spinach, shredded
- 150g mixed frozen berries of your choice (don’t defrost)
Step by step
Get ahead
The muffins keep for up to 3 days in an airtight container or can be frozen.
- Preheat the oven to 200°C, fan 180°C, gas 6 and brush a 12-hole muffin tin well with oil (or use silicone muffin cases). Mix the flaxseed with 3 tablespoons of water and set aside to thicken. Combine the orange zest and juice, milk, syrup and oil in a jug. Don’t worry if the milk curdles slightly – this is due to the acidity of the orange juice.
- Sift the flour, baking powder, bicarb and a pinch of salt into a mixing bowl, tipping in the bran that gets left in the sieve. Stir in the oats, 2 tablespoons of mixed seeds, raisins, grated veg and the spinach, then add the milk mixture and the soaked flax. Stir to combine, adding the still-frozen berries for the last few stirs of the spoon. Dollop into the muffin tin and sprinkle with the rest of the seeds and oats.
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Bake for 25-30 minutes until risen, springy and golden. Cool in the tin for 5-10 minutes, then remove and transfer to a wire cooling rack.TipThese muffins are vegan. If you prefer, you can replace the soaked flaxseed in the muffins with 1 large egg, use standard milk instead of plant, and honey instead of syrup.
