Carrot Cake Jam Breakfast Muffins

Carrot Cake Jam Breakfast Muffins

Deliciously moist muffins made using our Carrot Cake Jam, perfect for a special breakfast treat.


125g plain flour

75g wholemeal flour

200g rolled oats, plus extra for topping

75g brown sugar

3tsp baking powder

1tsp cinnamon

1tsp salt

3tbsp Luxury Carrot Cake Jam

2 bananas, mashed

2 large free range eggs, separated

3tbsp sunflower oil

250ml milk

125g blueberries

Print Recipe


1. Heat oven to 200°C/fan 180°C/gas 6.

2. In a large mixing bowl, add the plain flour, wholemeal flour, rolled oats,
brown sugar, baking powder, cinnamon and salt. Stir together to create
an even mix.

3. Create a well in the centre of the mix and add the mashed bananas, egg yolks, milk and sunflower oil. Gently mix together until a wet batter forms.

4. In a separate bowl whisk the egg whites until soft peaks form.

5. Fold the egg whites gently into the batter along with the blueberries and Luxury Carrot Cake Jam until everything is mixed through evenly.

6. Line the muffin tin with 12 paper cases and divide the mixture evenly, sprinkling a generous helping of oats on top and place in the oven for
25 minutes until risen and golden brown on top.

7. Enjoy warm or store for up to 4 to 5 days in a sealed container.


Makes 12

Prep time: 20 minutes    Cooking time: 25 minutes

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