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Yes you can have your cake and eat it!

Updated: Oct 24, 2021

Last night I experimented with this really easy recipe for Muesli Breakfast Muffins 💕

Wait till you tell the children it’s cake for breakfast 🤩

This recipe is a tasty gluten free version, low in sugar. It is packed with soluble fibre from the oats, flaxseed and dried fruit to support bowel & gut health.

I didn’t have rice and potato flour so I used buckwheat and coconut flour instead but you can experiment with any gluten free flour.

Coconut flour tends to absorb more moisture so I think next time I’ll add more coconut oil and an extra duck egg 🥚

Makes 8 muffins

100g brown rice flour

50g potato flour

100g gluten free muesli mix

1 tbsp ground flaxseed

1/2 tsp xantham gum

2 tsp baking powder

1 tsp ground cinnamon

4 eggs (I used 3 large duck eggs) 🥚

4 tbsp light olive oil or melted coconut oil

1 large ripe banana 🍌

50g xylitol or stevia to taste

1 tsp vanilla essence

60g dried unsweetened berries (i used a generous portion of baked strawberries from Urban Fruit cut into small pieces)


4 tbsp chopped pecan nuts

1 tsp ground cinnamon

1 tbsp xylitol (or a little stevia) to taste

Preheat oven to 190 degrees C/375 degrees F, has mark 5.

Grease 8 large muffin moulds.

Place flours & muesli in a bowl with the flaxseed, xanthum gum, baking powder & ground cinnamon.

Place the eggs, oil, banana, xylitol (or stevia) & vanilla into a blender & process until smooth. Stir into the flour with the berries and stir thoroughly to mix.

Spoon mixture into 8 large muffin moulds.

For the topping mix together the nuts, cinnamon & xylitol.

Sprinkle over each muffin or you can stir the nuts into the mixture and just use the cinnamon and xylitol or stevia as a topping.

Place in the oven & bake for 20-25 minutes until risen & golden brown.

Allow to cool in the tin before removing


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