High-fibre, Low-fat Breakfast Muffins

Bored of the same old breakfast?  Fruit or Porridge not hitting the spot?   What about toast?  Well, lovely people, fear not.  I have a delicious and decent substitute to brighten up the seemingly endless grey mornings. But what can it be, I hear you ask?  (sorry, I hear those who skipped the post title ask; slackers)…

Coconut-Ginger Muffins (makes 12)

I’ve never had muffins for breakfast as by the time I had discovered such a wonder I was gluten-free so they weren’t really an option.  That is, unless I bought the ridiculously sweet, overly dry/overly gooey (always one or the other, so hit and miss) gluten-free variety.  Now I can experience this joy with my cup of coffee (with soy milk that doesn’t curdle!  Yes, I am still overjoyed with this discovery).  Here’s the recipe, that was inspired by one in VWAV:


2 1/2 oz raisins (soaked in hot water, whilst making the batter)
5 oz rice flour
2 tsps baking powder
1/2 tsp bicarbonate of soda
3 1/2 oz sugar
2 tsps ground ginger
1 tsp ground cinnamon
1/2 tsp salt
2 1/2 oz desiccated coconut
2 tbsp ground flax seed
300ml soya milk
5 tbsp rapeseed oil
1 tsp vanilla extract


Preheat the oven to 200C (fan) and either grease a muffin tin or line it with paper cases.  Sift together the flour, baking powder, bicarb, ginger, cinnamon, and salt.

Stir in the sugar, coconut and flaxseed so that everything is combined.  Make a hole in the centre of the dry ingredients and add all the wet ingredients (i.e. everything else apart from the raisins).  Drain the raisins and fold them into the batter.  Pour into the paper cases and bake for approx 25 mins. (A knife or cocktail stick inserted into the middle of a muffin should come out clean when they are ready).

Enjoy with your cup of joe, builder’s tea, or ‘erbal tea.

Btw, if you want to make these into more of a dessert, or if you just have a really sweet tooth in the morning, then you can ice them with the chocolate frosting from my post here).  This is how the husband likes to eat them, but I prefer them in their pure form 🙂

Each muffin (without the icing) contains 1.7 grams of fibre (which I’m guessing is good?), zero cholesterol (that’s definitely good, right?) and, for you calorie counters out there, only 188cals (I’m not going to make a habit of finding this information out because calorie counting can be a slippery slope, and a difficult rut to climb out of).  In this instance curiosity got the better of me.  Lucky I don’t have a cat…


7 thoughts on “High-fibre, Low-fat Breakfast Muffins

  1. oh they look lovely,I really do need something different for breakfast and little angel would favour these I’m sure as sometimes she just messes about at breakfast.Will have to get rice flour(now I saw that in a shop that I never thought they would stock anything but plain and S.R flour)but do you think I can remember:),also have flax seeds but not ground,and no rapeseed,think I feel a list coming on:) I’ve promised my eldest 18 fancy vegan muffins beautifully decorated for his 18th,silly question but how do I know if plain chocolate is vegan friendly,would it state it on the bar in the shops or would I have to order it on line he does love chocolate and wanted to make them vegan! I have just made a cup of coffee and looked at how big or small was 1/8 spoon and I thought right if I put in half bicarb but remembered my last cup and thought no it will have to be less so I put a tiny the size of my little finger nail in the coffee and it WORKED!!!!!And it tasted like coffee should:) and yep no curdles,think I’m obsessed by it now:) gosh I have so much cooking I want to do:) I did make a lovely spinach,chickpea and potato curry yesterday and then made the bowl leftover into pasties,thank you for inspiring me,I know I won’t and don’t intend to turn the family into vegans but I would like to try for myself!xx


  2. Hello! If you want to save a bit of cash, you can ground the flax seeds yourself if you have a coffee grinder or pestle and mortar, just measure out half the amount of the ground flax seeds (so 1 tbsp flax to 2 tbsp ground flax). With dark chocolate I’m not the strictest person. I buy it as long as, when looking at the list of ingredients, it has no dairy or dairy-derived products in it. If it just says it may have traces of milk, as far as I’m concerned that’s ok (companies have to state potential traces for the benefit of those who have severe allergies or food intolerances (so if it has traces of gluten or wheat in it I can’t eat it). I generally buy sainsbury’s own 70%, tesco’s finest 70% or Lindt 70%- LOVE Lindt chocolate.

    Your curry sounds amazing; I love a good curry and haven’t made one for ages. I’ve been baking rather than cooking. Need to try out some new main dishes I think. Good luck with your journey to veganism, and thank you for your kind words and reading my blog. It’s all a journey and the further along we go, the better it feels, and the easier it gets. I’d love my husband to be vegan, but that’ll never happen! He’s more accepting of my not cooking meat than he used to be though (at first there was some backlash :)). xxx


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