Breakfast is touted as one of the most important meals of the day.

It fires up your metabolism and literally breaks a fast following a night of restful sleep.

These muffins were designed to give you all the fiber you need at the start of your day. Time has taught me that when I eat more fiber I feel less hungry. I don’t feel too bloated but yes, fiber does bloat me. But without it I’m nothing.

It’s a bit carb heavy, but one of the delights of breakfast is that I am allowed a solid portion of carbs. This muffin is not sugar free because it has sugars from maple syrup and the fruits so if you’re wanting a healthier muffin, I would omit the raisins and swap the maple syrup for Xylitol.

Did you know: Fiber is important for digestion and regulates the body’s use of sugars.

Ingredients

1 1/2 cups stoneground brown/wholewheat flour

1/2 cup All bran crushed

1/2 cup oats (I used jungle oats)

1/2 cup Psyllium Husk (I use the Health Connection brand)

pinch of salt

1/4 tsp nutmeg

1 tsp cinnamon

2 tsp baking powder

1/2 cup milk

1/2 cup maple syrup

3 large eggs, room temparature

1/2 cup olive oil

2 tsp vanilla essence

1 tsp bicarbonate of soda

2 banana’s mashed

1 cup black raisins

2 carrots grated

1/3 cup mixed nuts (place in a bag and smash it into little pieces with a wooden spoon/glass mug)

Method

1. In a medium bowl mash the bicarbonate of soda and banana together and let it foam.

2. Boil water and soak raisins.

3. Grate carrots and prepare your nuts.

4. Preheat oven to 180 degrees and line a muffin tray with cupcake holders

5. Mix together all the dry ingredients with a whisk.

6. Whip all the dry ingredients together with a whisk for 1 minute.

7. Add banana and mix well.

8. Make a well in the middle of the dry ingredients and pour in the wet. With a spatula, combine the two gently.

9. Fold in nuts, raisins and carrots.

10. Bake for 25 minutes.