Granola breakfast muffins
Prep time
Cook time
Total time
Cuisine: Breakfast
Serves: 18 muffins
  • 250g self raising flour
  • 150g tiger nut flour (or sub more s/r flour)
  • 1 tbsp cinnamon
  • 160g granola
  • 25g sunflower seeds
  • 25g sultanas
  • 25g almond slivers
  • 200g dates, pitted
  • ¼ cup hot water
  • 100ml dairy free yoghurt
  • 250ml dairy free mylk (I used soya)
  • ½ tsp apple cider vinegar
  • 100ml oil
  • 1 tsp vanilla
  • 100g courgette, finely grated
  • 100g blueberries
  1. Preheat oven to 180•c and line 18 muffin tins with cases. In a large bowl, mix self raising flour, tiger nut flour, cinnamon and granola. Add sunflower seeds, sultanas and almond slivers and stir well, saving a few for topping.
  2. In a medium size bowl, mix dairy free yoghurt with apple cider vinegar. Add in soy milk, vanilla and oil and stir well.
  3. In a food processor, blend dates with hot water until it forms a thick paste. Add grated courgette and date paste to the wet ingredients and stir well.
  4. Add wet ingredients to the dry mix and stir briefly to combine. Add in blueberries, saving a few for toppings. Fill cases to the top and sprinkle with remaining seeds, nuts and berries.
  5. Bake for 28-30 minutes, until golden.
Recipe by Bo's Kitchen at