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Super Breakfast Muffins

With Nadia Lim  


Packed with fibre, these are a great ‘breakfast to go’ when you don’t have time to prepare breakfast from scratch.

Makes 12 medium muffins          Prep time: 15-20 minutes          Cook time: 20 minutes



1 cup chopped dates

½ cup water

1 teaspoon baking soda

50g, softened butter

1 cup brown sugar

1 teaspoon vanilla essence

1 egg , beaten

2 very ripe bananas, mashed

1 loosely packed cup grated carrot

1 cup chopped walnuts or other nuts

1 ½ cups wholemeal flour

½ cup bran

1 teaspoon baking powder

½ teaspoon mixed spice

Preheat oven to 180degC.



  1. Place dates and water in a small pot and boil for about 5 minutes, stirring frequently to mash up the dates. Add baking soda and mix well – it will froth up a bit.


  1. Beat butter with sugar and vanilla until thick, light and creamy, then beat in egg. Mix in mashed banana, carrot, nuts and dates.


  1. Stir flour, bran, baking powder and mixed spice together. Add to wet mixture and fold the two mixtures together (with a large metal spoon) until well combined. Do not over-mix.


  1. Spoon batter into lined muffin pans. Bake for 20 minutes or until muffins spring back when lightly touched.