My Approach To Recipes
I am someone who likes to use ingredients I have available in my food cupboard or fridge. Unless it’s a special occasion, I don’t like recipes that require you to buy all new ingredients.
So although my recipes are specific to what I usually use, my staple recipes have to be versatile and adaptable. I think this is often something that scares people away from trying new recipes. Spending a lot of money on ingredients when you don’t know if you’re going to like the end product.
My aim is always to give you a basic recipe, then when you’re confident enough, or if you already are, switch it up to suit your likes, dislikes or even dietary requirements. This blog is aimed at family friendly recipes, so basics that you can adapt to suit your household.
My banana bread and granola recipes, for example, are almost always different depending on which nuts I have in my cupboard or what fruit I have in the house at the time.
Once you know which flavours complement each other, it becomes much easier to adapt recipes. I like to use unrefined sugar, stoneground flour and real butter, but if this isn’t what you have, like or can afford, substitute with what you do. New recipes should make like easier and more exciting, not eat into one’s budget or time.
Morning Glory Breakfast Muffins
These Morning Glory Breakfast Muffins are packed full of goodness and will keep you sustained for quite some time so they are great for breakfasts on the run or for lunch boxes.
This recipe makes a great loaf as well and as it freezes well, is ideal to make in advance.
I welcome anyone who tries these recipes to send me feedback and comments as to how you’ve changed it up or if you enjoyed making the original. I love to add various options in the notes below.
Morning Glory Breakfast Muffins
- 2 Ripe Bananas (mashed) *
- 2 Medium Carrots (grated/shredded)
- ½ Cup Walnuts or Pecan Nuts (roasted and chopped) *
- ⅓ Cup Milk *
- 1 Large Egg
- 3 Tbsp Oil (Vegetable/Sunflower or Coconut Oil)
- ½ Cup Brown Sugar *
- 1¼ Cups All-Purpose/Cake Flour *
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ¼ tsp Ground Nutmeg
- 1 tsp Ground Cinnamon *
- ¼ tsp Salt
- 1 Cup Rolled Oats *
- ½ Cup Dried Fruit *
- Preheat oven to 200°C
- Grease a standard 12 cup muffin tin with non stick cooking spray or line with paper muffin liners. Set aside
- Prepare the banana, carrots and nuts and set aside
- In a large bowl, whisk together the milk and egg. Then add the oil and sugar and mix through to help the sugar start to dissolve
- Next, add the mashed banana and shredded carrots and stir through*
- Sift the flour, baking soda, baking powder, nutmeg, cinnamon and salt into the wet ingredient and mix until just combined (try not to over mix the batter)
- Finally, stir in oats, dried fruit and chopped nuts until well distributed
- Fill each muffin cup to around ¾ full
- Bake for 15 – 25 minutes (depending on the size of your muffins), until golden and a cake tester/skewer inserted in centre of a muffin comes out clean
- Cool in the tin for 10 – 15 minutes before removing and placing on a wire cooling rack to cool completely
- This recipe makes a great breakfast loaf as well. The only difference is the baking time and temperature. For a loaf, preheat your oven to 180°C and grease a loaf tin with non stick cooking spray. Bake for around 1 hour or until a skewer or cake tester comes out clean. Cool in the tin for 15 minutes before removing and placing on a wire cooling rack to cool completely
- For a gluten free version substitute with almond, coconut or any other GF flour
- The sugar can be substituted with maple syrup or honey
- 1 tsp Ground Ginger can be added as an optional extra
- Use gluten free oats for a GF version
- Raisins or your choice of dried fruit or dried fruit mix
- You can substitute the walnuts or pecan nuts with any choice of nuts
- Use your choice of dairy or non-dairy milk
- You can substitute the banana and/or carrots with apple sauce / apple butter / mashed sweet potato if preferred