1. In a large bowl, combine 2 cups crushed Weet-Bix, 2½ cups nutty wheat flour, 1 tsp salt, 2½ tsp bicarb of soda, 1 cup coconut, ½ tsp cinnamon, and 1 cup of your fruit-and-seed mix.
2. Give it a good stir so everything’s evenly coated.
3. In another bowl, whisk together 2 eggs, 1½ cups Demerara sugar, 2 cups almond milk, ½ cup olive oil, and 1 tsp vanilla essence until smooth and slightly frothy.
4. Pour the wet mixture into the dry ingredients and mix until everything’s just combined and no dry spots, but don’t overmix. The batter should look thick and slightly grainy.
5. Cover the bowl or pour into a sealed container and refrigerate overnight, as the rest time makes the muffins soft and flavorful!
6. When ready to bake, preheat your oven to 200°C (400°F).
7. Grease or line muffin tins with paper liners.
8. Fill each cup about ¾ full and bake for 15–20 minutes, or until a skewer inserted in the center comes out clean.
9. Cool slightly, then enjoy, maybe with a glass of juice or coffee.

Tip: The batter keeps beautifully in the fridge for up to 30 days. Just stir it and bake a fresh batch whenever you like!