Savoury Spelt Breaky Muffins
These are the muffins I make on a Sunday afternoon while my baby naps (or while he's momentarily distracted by the cat). They’re nutrient-packed, bub-friendly, and made to carry you through the week—whether you’re grabbing one with a flat white on the run, packing a quick snack for the kids, or throwing together a no-fuss lunch plate.
I use organic ingredients where possible, and switch up the fillings based on what’s looking fresh at the markets. This version is our autumn staple—think sweet corn, zucchini, leafy greens, and nitrate-free bacon for flavour and protein. The base is made with spelt flour, a gentler, more traditional grain that’s often better tolerated than modern wheat, especially for sensitive tummies (little or grown-up).
They're satisfying, savoury, and full of all the good stuff.
Ingredients (makes 6 large muffins or 10 small)
2 organic eggs
1 cup raw milk (or high-quality full cream milk)
½ cup extra virgin olive oil
2 cups organic spelt flour
3 tsp baking powder
½ tsp baking soda
3–4 nitrate-free bacon rashers, cooked and chopped
1 zucchini, grated and squeezed of excess liquid
¼ fresh corn cob, shaved
Handful of chopped spinach
Handful of chopped parsley
¾ cup grated organic cheddar and/or parmesan
Pinch of sea salt
Method
Preheat oven to 170°C (fan-forced).
In a large bowl, whisk together the eggs, milk, and olive oil.
Add in the flour, baking powder, baking soda, and salt. Mix gently until just combined.
Fold through the bacon, grated zucchini, corn, spinach, parsley, and cheese.
Spoon the mixture into a lined or greased muffin tin—6 large or 10 smaller portions.
Bake for 40 minutes (for large muffins) or until golden on top and a skewer comes out clean.
(Reduce to ~30 minutes if making smaller ones.)Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
These keep well in the fridge for up to 4 days or can be frozen and defrosted as needed.
You can easily swap the veg based on the season—try grated carrot, kale, sweet potato, or herbs like dill or thyme in winter.
They’re delicious warm, but also hold up cold in lunchboxes or on the go.
Whether you're a new mum needing one-handed food, or just someone who forgets to eat until 11am, these muffins are your golden, veggie-stuffed solution