Anyone who knows me, knows that I am not a great fan of cooking but having a family means that I do need to cook occasionally! My Hubbie is an excellent cook and does most of the cooking in the old house but this year I have decided to have a try at new recipes. I am very interested in eating well and believe that being healthy means eating good food. So, as part of my blog I thought I would add a new feature where on a Monday I review a recipe I have tried and share it with you. If your household is anything like mine, you need quick, midweek meals for the Mayhem of Mondays! Hence the title Monday Mayhem Meals….

This week I am going to share my breakfast muffin recipe with you. Ok, so it’s not a meal as such but our family enjoy these for breakfast or for a little snack in the afternoon. They are dairy and gluten free and I try to use a sugar substitute like Xylitol. You can also use coconut palm sugar, stevia, agave or caster sugar. They are high in protein due to the eggs so they fill us up -important with teens!

I measure in cups and for this recipe I use a standard mug (not the huge one in my photo!)

You will need:

1 cup flaxseed (also called linseed). I buy the mix from Aldi (it’s mixed with other things such as ground pumpkin seeds).

1 cup of flour (I use rice, coconut or buckwheat flour).

1/2 cup of Xylitol (or other sugar mentioned above). Use less if using caster sugar or Stevia.

1/2 cup of other bits such as chia seeds, whole flaxseeds, or ground almonds (if you don’t use these add more flour)

2 tablespoons of melted coconut oil and 3 dates, 3 apricots and 3 brazil nuts (or combination) -I put these in the blender together and then add.

5 eggs

1 tsp of gluten free baking powder

1 tablespoon cinnamon

Mix this altogether and put into muffin cases. It makes between 10-12 muffins.

Cook on approx 180 degrees celsius for 15/20 minutes depending upon the size.


Enjoy crumbled into coconut yoghurt or halved and spread with a nut butter. Yum!