Orange and walnut breakfast muffins

  • Prep: 15m
  • Cook: 20m
  • Serves: 12

Spelt flour muffins with a zing of zesty orange, a little treat for the tastebuds!


  1. Heat oven to 200c/180c fan/gas 6.
  2. Place 12 large paper baking cases in a muffin tin.
  3. Boil some water. Place raisins in a bowl and cover with boiling water. Set aside.
  4. Chop walnuts. Zest and juice the orange.
  5. Mix dry ingredients in a bowl
  6. Mash bananas in a separate bowl. Mix in the rest of the wet ingredients.
  7. Combine wet and dry ingredients together.
  8. Drain raisins. Fold in the muffin batter alongside walnuts.
  9. Carefully spoon into each muffin paper baking case in muffin tin to almost full height.
  10. Place in the oven for around 20-25 mins. Insert a skewer to check they are cooked. Skewer should come out clean.


All to be sourced organic where possible

  • 75g raisins
  • 125g walnuts, roughly chopped
  • 1 orange (zest + 5 tbsp of juice)
  • Dry ingredients
  • 250g spelt flour
  • 60g light brown sugar
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 1 ½ tsp cinnamon
  • 1/2 tsp salt
  • Wet ingredients
  • 2 medium ripe bananas
  • 1 tsp vanilla extract
  • 2 eggs
  • 175g low fat Greek yogurt
  • 50ml vegetable oil
  • Toppings (optional)
  • Greek yogurt
  • Extra orange slices + zest
  • Extra walnuts

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