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.
Great for the lunchbox or a breakfast on the run.
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.