Stinging Nettle Breakfast Muffins

Serves: 8
Cooks in: 1 hour
Difficulty: 5/10
Can be gluten free

These protein-packed breakfast muffins are made with a surprising ancient ingredient: stinging nettles. Nutritious and delicious, they offer a unique twist on a classic breakfast favorite.


Dry Ingredients 

1 & 3/4 cups/210g Self Raising Flour 

1 tsp Baking Powder 

1 cup/100g Oats 

1/2 tsp Sea Salt  

1 tsp smoked paprika 

2 tbs Hemp Seeds

3 tbs Pumpkin Seeds, plus a few extra for topping

3 tbs nutritional Yeast

5 Sun-dried Tomatoes, chopped small

3 tbs capers 

1 cup/140g smoked tofu, patted dry

1 cup steamed nettle leaves, chopped fine 

Handful coriander, chopped fine 

2 spring onions, chopped fine 

1 sweet potato, cubed 

Wet Ingredients 

3 tbs chia seed

1 & 1/2 cups/360ml milk 

1/2 cup/120ml extra virgin olive oil 


1 leek, sliced fine 

Pre-heat your oven to 180 degrees C & line your muffin tray with 8 muffin cases. 

In a large mixing bowl, add all the dry ingredients & mix well. 

In a separate bowl or jug mix together the wet ingredients. 

Add the wet mixture to the dry and mix together well. 

Fill your muffin cases with the batter approximately 3/4’s full & top with a few slices of leek. 

Place the tray into the oven for 30-35 minutes. 

The muffins will keep fresh for 1 week in the fridge of 3 months in the freezer if wrapped properly.