Breakfast Muffins
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  • Description

    These are a tasty and nutritious breakfast muffin or just a healthier muffin choice for a snack or treat. 

    We have made these with a square of dark chocolate pushed inside for a touch of decadence. 

    Keep an eye that your topping does not burn as it’s baking.


     Bag 1
    • 100g muesli base.
    • 50g light brown sugar.
    • 160g plain flour.
    • 1 tsp baking powder.
    • Pinch of cinnamon & ginger.

    Bag 2
    • 4 tbsp demerara sugar.
    • 50g muesli base.
    • 50g pecan nuts- roughly chopped.
     From I Love Zero
    • 2 tbs rapeseed oil.
    • 3 tbs peanut butter
    • 250ml soya milk

    From your cupboard
    • 1 large apple - peeled and grated.
    • Muffin tray / muffin cases.

    Makes approximately 12 muffins.


    • Heat the oven to 200c (or 180c for a fan oven).
    • Line your muffin tin with your cases. (We use silicone cases which was easier for taking the muffins out)
    • Place contents of bag 1 in a bowl.
    • Pour the milk, oil, apple and 2 tbsp peanut butter into a jug and mix.
    • Add the milk and oil mix into the dry ingredients in the bowl and mix well together.
    • Divide equally between your muffin cases.
    • Place bag 2 into a bowl and mix with a tbsp of peanut butter.
    • Spoon this mixture on top of each muffin. (Push pecans into the mix to avoid them burning.)
    • Bake for 20-25 minutes or until the muffins are golden and risen.
    •  The muffins will keep for 2-3 days in an airtight container.
    • They can be frozen and then warmed up in the oven before serving.

    Note: Purchase includes Bagged Ingredients only

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