Tag Archives: Breakfast

Crazy as a coconut

Banana bread has become a breakfast staple in cafés. A coconut bread recipe by Bill Granger was the inspiration for my recipe this week. I’ve changed ingredients and swapped it from a loaf to muffins, to come up with the below recipe.

I’ve packed in triple coconut, with desiccated coconut, coconut milk and coconut oil. Coconut oil is sometimes referred to as coconut butter, they are the same thing. If your coconut oil becomes solid, it can easily be melted my standing the jar in some hot water from the kettle and it will return to liquid again. Coconut oil is reported to be a good oil, with lots of health benefits, and works well in baking.

Coconut oil butter

If you are not a confident baker, muffins are the perfect thing to try making to build up your confidence. No fancy equipment is needed for mixing the batter. In fact, the less mixing you do, the better. It’s also a good recipe to get the kids involved with.

The salt quantity below is based on using fine salt flakes, if you are using regular table salt you will need to reduce the amount you include – adjust to taste but start off cautiously. If you need to reduce or limit your salt intake, you can of course skip the salt.

Delicious served warm straight from the oven, with a slather of butter or just as they are. Suitable for breakfast, morning or afternoon tea or a snack. Any leftovers can be frozen and zapped for a few seconds in the microwave to warm through again.

What I was cooking this time last year: Strawberry and White Chocolate Mousse

Coconut Muffins

* This recipe was adapted from a Coconut Bread recipe by Bill Granger. I have modified and adapted it to come up with the below reincarnation.

Makes 12 muffins


  • 2 eggs
  • 300mls coconut milk
  • 1 teaspoon vanilla extract
  • 350g self-raising flour
  • 1 teaspoon mixed spice
  • 100g brown sugar
  • 150g shredded coconut
  • 75mls coconut oil
  • 1/2 teaspoon salt flakes
  • Cooking oil spray to grease your muffin tin


  • Pre-heat the oven on to 180°C.
  • Add the dry ingredients (flour, mixed spice, coconut, salt and brown sugar) to a large bowl. Stir to combine.

Muffin dry ingredients

  • Add the coconut oil, eggs and vanilla to a measuring jug and mix to combine. Add the liquid to the dry ingredients in the bowl.

Eggs, oil, vanilla

  • Measure out 300mls coconut milk and add to the dry ingredients in the bowl.

Muffing batter ready to be mixed

  • Stir until the mixture is just combined, being careful not to over-mix.
  • Spray a muffin or cupcake tin with cooking spray.
  • Pour the batter into the muffin tray.

Muffin batter in tray

  • Cook your muffins in the oven for 20 – 25 minutes or until cooked through (test by pressing lightly on the middle of a muffin, it should bounce back, or when you insert a skewer into the center it comes out clean without any batter stuck to it).
  • Remove from the oven, and serve still warm, or allow to cool in the muffin tray. Enjoy.


What is your favourite breakfast recipe? Has this post inspired any new ideas?


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Filed under Baking, Breakfast, Cake, Coconut, Recipes, Spices, Sweet, Vegetarian

Mid-week breakfast

I love a lazy weekend breakfast, when the alarm hasn’t chased me out of bed – eggs or pancakes, coffee – either at home or out and about at one of the many fabulous cafes in my area.

During the week I find breakfast much more of a struggle – preferring an extra 10 minutes in bed than eating breakfast before I head out the door to work. In an effort to improve my healthy eating habits [and resist the temptation of the vending machine mid-morning], I have started making Bircher Muesli on a Sunday evening for the week ahead, and taking this in individual serving size containers to eat at my desk as I sift through my emails when I first arrive at work.

LSA mix is a ground linseed, sunflower kernel and almond mix. For further details about the benefits of LSA mix, visit this blog post by Goodness.

If you have been busy making Anzac biscuits lately, you probably have some left over oats available for this recipe.

Don’t feel you have to be on-the-go to try this out, this recipe works just as well if you are able to take your time in the morning to enjoy a leisurely breakfast.

Bircher Muesli


  • 1 cup instant oats
  • ½ teaspoon mixed spice
  • 100 g dried apricots
  • 1 apple
  • 200 mls apple juice
  • 250g plain natural yoghurt
  • 2 tablespoons LSA mix
  • 115g packet slivered almonds


  1. Heat oven to 180°C, place slivered almonds on a baking tray and cook in the oven until lightly golden [approx. 10 minutes], you may need to stir the almonds around occasionally to ensure they cook evenly and those on the outside don’t burn before the center almonds get some colour. Once a light golden colour, remove from the oven and leave almonds to cool then store in an air tight container.
  2. Grate the apple [avoid the core and leave the skin on] and chop the apricots into small pieces.
  3. Add the grated apple, chopped apricots, mixed spice, apple juice, oats, yoghurt and LSA mix to a bowl or container and mix thoroughly to combine.
  4. Refrigerate overnight for the liquid to be absorbed and the flavours to infuse.
  5. When ready to eat, transfer serving to bowl and sprinkle with toasted almonds.

What helps get you going in the morning? Has this post inspired any new ideas?


Filed under Apple, Breakfast, LSA Mix, Sweet, Vegetarian