Recipe: Leftover Porridge Muffins


Made too much porridge? This low-sugar lunchbox snack is a great way to ensure it doesn’t get wasted and these muffins are quick to make too.

Makes: 12 | Prep time: 5 minutes | Cook time: 15 minutes


2 cups leftover porridge
2 tbsp chia seeds
1 tbsp flax seeds
1 tbsp butter
2 tbsp coconut sugar
Fruit and nuts / seeds to top the muffins
Butter to line the trays

Method of preparation:

Step 1: Preheat the oven to 220C and grease a muffin tray with the butter. Check the consistency of your porridge, if it’s “runny” slowly heat it until it forms a thicker consistency and then add the chia and flax seeds.


Step 2: Spoon the porridge in to your muffin trays and add your choice of fruits / nuts / seeds to the top, and then sprinkle the top with the coconut sugar before placing in the warm oven.


Step 3: The muffins are cooked once they’re crispy around the edges. If you like you can remove the cooled muffins from the pan and place on a tray and again bake for a few minutes to “crisp” around the bottom edges.


To serve:

Great for the lunchbox or a breakfast on the run.

To store:

They store great in an airtight container in the fridge for a few days or in the freezer for a month.

A Healthy Mum Nutritional tip:

Coconut sugar is a great alternative to highly refined white sugar and is naturally low in GI. It’s made from the coconut palm blossoms and has a rich toffee-like flavour, meaning you need just a little of it to achieve a great taste.

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Stacey is a mum-of-one who is dedicated to developing and sharing healthy and easy-to-make recipes that the whole family can enjoy. She is currently studying to be a nutrition coach with a major emphasis on nutrition for mothers and children.

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