I’ve always wanted to create a healthy breakfast muffin recipe, so here we are today with these savoury breakfast muffins! I created this recipe for my local organic food store here in NZ. Not only are these muffins extremely tasty, but they also an easy breakfast option. Here’s why I love these muffins:
- They’re a great light meal option for those busy mornings or for a snack!
- These savoury breakfast muffins make a perfect balanced meal. They’ve got protein, healthy fats and loads of veggies!
- They keep well in the fridge and stay fresh longer. They taste great cold or even better heated up with a bit of grass-fed butter or coconut oil.
- These muffins have hidden anti-inflammatory spices like turmeric to keep your body happy, skin clear and digestion on point
What is millet?
I use millet in this recipe because it is a great hearty grain option. Millet is naturally gluten-free and packed with protein, fibre and even minerals like magnesium, which help with stress. It’s easy to cook and has a similar consistency to rice or quinoa (kind of like a mix of both!). I recommend making a batch of millet for your weekday meals to pair with fish and salad or for Buddha bowls.
Pictured below is an epic snack plate – a great after-school snack for kids or a light lunch. Want more snack recipes? Check out these other recipes.
These muffins would make a great breakfast option with my Protein-Packed Blueberry Breakfast Smoothie!
Recipe: Savoury Millet Breakfast Muffins (Dairy Free)
Easy dairy-free breakfast muffins.
1/2 cup packed cooked millet
3/4 cup unsweetened almond milk or organic soy milk
1 small zucchini, grated
1 small carrot, grated
1/4 cup olive oil or avocado oil
2 pasture-raised eggs
1/2 cup finely chopped parsley
1 tsp sea salt, 1 tsp cracked black pepper, 1/2 tsp turmeric
1/4 cup nutritional yeast
1 tbsp baking powder
2 cups white spelt flour – can sub for regular organic flour
- To cook the millet, add 1 cup of raw millet to a boil with 2 cups of water. Once it has come to a boil, reduce to simmer and cook for about 12 minutes with the lid on. Do not mix and add water if necessary. Once cooked, mix and fluff with a fork. Use the leftovers in Buddha bowls for the week!
- Preheat the oven to 350F.
- In a bowl, mix together the plant milk, grated zucchini and carrot, olive oil and eggs. Whisk together and then add the parsley, salt, pepper, turmeric and nutritional yeast. Mix in the flour and baking powder until no clumps of flour are left.
- Grease the muffin tins with olive oil or muffin cups and pour the mixture evenly into 6-8 muffin moulds. Bake for about 35-40 minutes – do the toothpick test to see if the centre is cooked. Let cool at least 10 minutes before enjoying and store in the fridge for easy breakfast muffins!