The sun is shining (yay Melbourne winter!) and the birds are singing and I am trying not to eat all these brown sugar muffins I made the day before yesterday.
I mean, look at them – they’re basically bite-size, mostly muffin top, and they’re sitting in my pantry calling to me. This is probably because I haven’t eaten lunch.
Anyway, make some muffins, eh? I make them for school lunches (a variety of mix-ins, because I have one child who will cry for an hour if she finds one piece of fruit in her muffin) and they freeze well. You could also sub coconut or rapadura sugar for the brown, or even white if that floats your boat, though maybe reduce it a little as it’s sweeter than brown sugar.
My favourite are the raspberry, but you could also do blueberry or choc chip as above, lemon, lemon and coconut, white choc chip, banana, apple and cinnamon, pear, orange, mixed berry, whatever you’ve got on hand, really!
Other muffin recipes
If you’re looking for other muffins, I’ve got vegan raspberry, blueberry choc chip, savoury spinach and feta, banana date and coconut (dairy-free), banana-chia, wholemeal banana and peach (egg-free and refined sugar-free), banana strawberry, and simple muesli muffins. You won’t go hungry!