Thomasina Miers' Breakfast Muffins have been created for The Crunch 2016, a new initiative by the Wellcome Trust, to get Britain thinking about the links between our food, our health and the planet.
Thomasina Miers’ Breakfast Muffins
3 tbsp chia seeds
200g olive oil
200g coconut yoghurt
2 ripe bananas, peeled and mashed
1 red apple, grated
1 carrot, peeled and grated
250g wholemeal spelt flour
3 tsp baking powder
½ tsp salt
50g quick-cook porridge oats
75g soft brown sugar
50g maple syrup
½ tsp nutmeg, grated
½ tsp ground cinnamon
100g raisins
50g sunflower seeds, plus extra to sprinkle
50g walnuts, roughly chopped
1. Preheat the oven to 190C and line a 12-hole muffin tin with paper cases.
2. Whisk the chia seeds into the olive oil, then whisk in the yoghurt followed by the fruit and vegetables. If using chia seeds, these need to be soaked in 3 tbsp water for 10 minutes first.
3. Sift the flour, baking powder and salt into a bowl, then stir in the oats, sugar, spices, raisins, seeds and nuts. Fold this into the wet ingredients, then spoon into the cases so they're two-thirds full. Scatter extra seeds on top.
4. Put in the oven for 25-30 minutes until golden and an inserted skewer comes out clean. Leave to cool before eating then enjoy!
Images by Alex Rollings on behalf of The Wellcome Trust