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Healthy, whatever you got Muffins

I hope you all had a great start to the week.? Here we jumped out of the starting blocks only to feel like I needed a nap! I have been trying to make something with pecans and raisins for about two weeks and I saw a lovely recipe on Instagram yesterday I decided as soon as just go down I would bake.

Unfortunately, I could not find said recipe and was scrolling through my entire Instagram following list… I still do not know who it was. Half Baked Harvest helped with Honey, Strawberry muffin recipe that I adapted to our ingredients and what I had in my mind.


1.5 cups of Flour (plain of self-raising)1 tsp cinnamon
2 tbs of flaxseed mix1 tsp vanilla essence
2 tbs of Chai seeds2 tsp Bicarbonate of soda
½ cup of honey1 tsp of baking soda
2 eggsPinch of salt if desired
1 cup of whole milk½ cup melted unsalted butter
½ cup of natural yogurt½ cup coconut oil or alternative


Preheat the oven to 180 degrees, if you know your oven is very warm do it to 170 degrees. Sift together the dry ingredients in a big bowl. Now add all the bits you want to put in; nuts, raisins, seeds, and flax mix I also added desiccated coconut.

Whisk your eggs together and combine with all the wet ingredients (butter, coconut oil, yogurt, milk, honey, vanilla essence) and add that to the dry ingredients in 3-4 batches.

I greased the muffin tin with butter, just a little amount with your fingers I then but it in the oven just for a moment and removed to fill the tray. Bake for 20 minutes and check them with a toothpick or something similar. I forgot to put oats in, but you can put ½ cup in with the other dry ingredients and mix through before you put the wet ingredients in.

Once cooked remove from the tray and put on a baking rack to cool. You can eat these plain, with cheese or jam, honey anything I’d say. The recipe made 12 tasty large muffins!

Served here with butter and honey and on the otherside with jam