Christmas breakfast muffins

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November 20, 2014
Sneak peak into my first cookbook “Malaysian Tapas”
November 29, 2014

When festive season is just round the corner, we can’t help it but worry about feasting too much. This year, I have a mission for my family, ‘Eat Healthy and Just Enough’. Over-eating is a subtle disease and can cause many unwanted health problems later on in life. If we want to enjoy our festive food, do it the healthy way. Less sugar, try saturated fats, more fresh produce and omit processed ingredients, in other words … be aware of what we feed ourselves. Here’s a lovely muffin recipe for you to try this Christmas to start your way to eating well.

Flour-less coconut berry muffins

makes 20 muffins

90gm baby oatmeal
300 gm almond meal
100 gm coconut flakes
150 gm young coconut flesh (sliced into strips)
1 tsp baking powder (optional)
a pinch of sea salt
40 gm brown sugar or molasses
4 Tbsp olive oil or Ghee (clarified butter)
4 large free-range eggs
3 – 4 Tbsp Greek yogurt

10 red cherries, deseeded and sliced into quarters
20 blueberries (whole)
10 strawberries (sliced to the size of the cherries)


  1. Cut greaseproof paper into 6″ x 6″ squares. (20 sheets). Crumple them and place them into muffin moulds (3″ diameter cups). Use them like cupcake or muffin liners.
  2. Mix all the oatmeal, almond meal, coconut flakes, coconut flesh strips, baking powder and sea salt together in a large mixing bowl.
  3. In a smaller bowl, mix sugar, Ghee, eggs together and beat it till evenly combined.
  4. Pour the liquid ingredients into the dry ingredients, using a fork mix them together evenly.
  5. Add either 3 or 4 Tbsp of yogurt to achieve a thick moist consistency but not runny.
  6. Scoop a spoonful of muffin batter into a prepared muffin cup. Put in some cherries and berries then top up with another spoonful of batter. Repeat until all 20 muffin moulds are filled.
  7. Pop them into a 180 degrees celsius preheated oven and bake for 15 – 20 minutes or until muffins smells awesome!

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