Breakfast Muffin

A quick and easy way to have a healthy breakfast on the run.

(Makes 16 – freezable)breakfastmuffin


2 cups of wholemeal self-raising flour

1/2 cup coconut flour

1 tsp salt

100g 99% fat free ham, diced

100g sundried tomatoes and feta, diced,

1 shallot stalk, sliced

2 tbsp. fresh herbs (parsley, oregano, thyme, basal)

2tbsp butter, melted

2 tbsp. coconut oil

2 eggs, lightly beaten

1/2 cup almond milk

Salt and Pepper



  1. Preheat oven to 180 degree. Prepare muffin tin with muffin papers.
  2. Sift flours together, add all dry ingredients.
  3. Melt butter and oil, cool.
  4. Mix into dry ingredients, butter, eggs and milk with enough water to form a thick creamy consistency.
  5. Spoon into muffin papers and bake for approximately 25-30 minutes.
  6. Enjoy warm or straight from the fridge.
  7. Other variations include adding grated zucchini, carrot, mushrooms, onion or any favourite vege.