Barleygrass Muffins with Sundried Tomato and Wild Garlic

Barleygrass Muffins with Sundried Tomato and Wild Garlic

Prep Time: 10 | Cook Time: 20 | Serves: 12

Ever wondered if superfoods can only taste great in desserts and sweet breakfast recipes? This vegetarian week, learn that you can have superfoods at any time of the day as they can add a delicious and nourishing touch to both sweet and savoury dishes! These savoury Muffins, for example, include our iron and vitamin A rich Barleygrass, Chia seeds and Coconut Oil. Quick and simple to prepare, they can make for a fantastic breakfast, lunch, snack, or even party platter food.


  • 210g gluten free self raising flour
  • 1 tsp baking powder
  • 100g oats
  • 1 pinch of sea salt
  • 2 tsp (10g) Naturya Barleygrass powder
  • 1 tsp paprika
  • 3 tbsp (25g) sunflower seeds
  • 100g vegan cheese, grated
  • 5-10 wild garlic leaves or basil, sliced
  • 9 sun-dried tomatoes, sliced
  • 100g Naturya Coconut Oil
  • 3 tbsp (30g) Naturya Chia Seeds
  • 360ml oat milk


  • Preheat the oven to 180℃
  • Combine the flour, baking powder, oats and salt in a large bowl 
  • Add the Barleygrass powder, paprika and sunflower seeds
  • In a separate bowl, mix the coconut oil with the grated vegan cheese, tomatoes and wild garlic
  • Place the Chia Seeds in another bowl then gradually add the oat milk whilst stirring to form a ‘chia egg’ mix
  • Add the chia mix to the dry ingredients, then fold in the cheese and tomato mix until fully combined
  • Divide the mixture between 8 muffin cases, sprinkle with more chia and sunflower seeds, then bake for 15-20 minutes

Made using:

Chia Seeds - 175g Pouch
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