Spiced Carrot & Oat Breakfast Muffins

These are the muffins I make on a Sunday when I want to feel like I've got my life together. They're soft, gently spiced, and packed with grated carrot. They keep for days in a tin, so breakfast is sorted before you've even had your first cup of tea. They're also portable, which means you can eat one in bed. No judgement.

Ingredients (Makes 8–10 muffins):

• 150g rolled oats
• 100g wholemeal flour (or gluten-free blend)
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp cinnamon
• ½ tsp ground ginger
• Pinch of salt
• 2 large carrots, grated (about 150g)
• 2 eggs
• 100ml milk of choice
• 3 tbsp maple syrup
• 50ml melted coconut oil or butter
• A handful of walnuts or raisins (optional)

Method:

1. Preheat oven to 180°C (160°C fan). Line a muffin tin with cases.
2. In a large bowl, mix the oats, flour, baking powder, bicarb, cinnamon, ginger, and salt.
3. Stir in the grated carrot and walnuts or raisins if using.
4. In a separate bowl or jug, whisk the eggs, milk, maple syrup, and melted coconut oil.
5. Pour the wet ingredients into the dry and stir until just combined. Don't over-mix—lumpy is fine.
6. Spoon into the muffin cases. Bake for 20–25 minutes, until golden and a skewer comes out clean.
7. Cool on a wire rack. Store in an airtight tin for up to 4 days.

Why it's gut-friendly: Oats and wholemeal flour provide prebiotic fibre. Carrots add soluble fibre and natural sweetness. The spices are anti-inflammatory and warming. These are gentle on the stomach and keep blood sugar steady.