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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
- 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.
Tip
These 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.
