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Variation Healthy Breakfast muffins



12 portion(s)

Variation Healthy Breakfast muffins

  • zest of half an orange
  • 100 grams carrots, chopped into chunks
  • 100 grams pitted dates
  • 220 grams natural yoghurt / sour cream
  • 75 grams rice bran oil / light olive oil
  • 1 egg
  • 60 grams fresh orange juice, (approximately half an orange)
  • 85 grams LSA / almond meal
  • 150 grams plain flour
  • 2 teaspoons bicarbonate soda
  • 1 teaspoon mixed spice
  • 25 grams Coconut sugar

Recipe's preparation

  1. Preheat oven to 200 degrees and line a muffin tin with patty pans (or grease well).
  2. Place orange peel in bowl and grate for 8 seconds speed 9
  3. Add carrot and dates to bowl and grate for 15-20 seconds on speed 6. Scrape down the sides.
  4. Add yoghurt, oil, orange juice and egg to the bowl and mix for 10 seconds, speed 4 reverse.
  5. Add all remaining ingredients (mixed spice, flours, sugar, bicarb) and mix for 15 seconds, speed 4, reverse.
  6. Fill muffin tray cups almost to the top and bake for 13 - 15 minutes.


This is a variation of the Healthy Breakfast Muffin by Classmyth, based on ingredients I had on hand - it has the texture similar to a Carrot Cake - only healthier!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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  • Nice, tasty, easy to make, light, moist muffins...

    Submitted by JeffnJulie on 26. October 2017 - 14:24.

    Nice, tasty, easy to make, light, moist muffins which have much less sugar than many similar recipes. Instead of using organge zest and juice, I added a whole orange (just cut off the top) with the carrot and dates and this worked out well. Thank you very much for this recipe.

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