Flax and Sesame Seed Breakfast Muffin


These breakfast muffins are not for everyone.  I like them, my 7 year old loves them but my sister (my biggest fan after my daughter) told me I can keep my “sawdust muffins ‘cos she’s not going to eat “bird food!”   If you like muesli, seeds and other ‘bird food’ I would say give these a go and make up your own mind. I personally think they are the perfect muffin for those who are embarking on a more health conscious eating plan.  By this, I don’t only mean dieters but those who want to pack in as many nutrients they can into a single food item.

The great thing about muffins is that you can play with the ingredients. You can make them less healthy by changing the flours or adding chocolate chunks, more sugar or leaving out the seeds or oats. I did the opposite and pumped up the health value and they were still pretty good. This is the super charged muffin recipe.


Ingredients (Makes 8)

100 g wholemeal flour

50 g plain flour

100 g rolled oats

3 tablespoons ground flax seed

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp cinnamon

70g brown sugar

4 tablespoons oil

8 teaspoons sesame seeds

60g raisins

1 large mashed banana

1 egg

200ml milk



Pre heat oven to 170 C

Line a cupcake tray with 8 muffin cases

Place the all the dry ingredients (except the sesame seeds) in a large mixing bowl.

Measure the milk in a measuring jug.  Add the egg, the oil and the mashed banana. Mix well.

Pour the wet mixture into the dry ingredients and mix with an electric beater until well combined.

Use an icecream scoop to load up the cases. Top each muffin with a full teaspoon of sesame seeds.

Bake for thirty minutes.  Checking after 20 mins.

The muffins taste great warm but they may stick to the case. Once cooled the case will peel off. I have put the resistance to peel off straight away down to the low fat content in the recipe.


Goes well with green tea 🙂


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