Breakfast muffins with fruit and seeds

Prep: 15 mins
Cook: 30 mins
Breakfast muffins with fruit and seeds
These healthy muffins are easily made and are a delicious alternative.

2 large eggs

150ml pot natural low-fat yogurt

50ml rapeseed oil

100g apple sauce

1 ripe banana, mashed

4 tbsp clear honey

1 tsp vanilla extract

200g wholemeal flour

50g rolled oats, plus extra for sprinkling

1½ tsp baking powder

1½ tsp bicarbonate of soda

1½ tsp cinnamon

100g blueberries

2 tbsp mixed seeds (we used sunflower and flaxseed)

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a 12-hole muffin tin with 12 large muffin cases.

In a bowl mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.

Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.

Pour the wet ingredients into the dry and mix briefly until you have a smooth batter.

Be careful not to over mix.

Divide the batter between the cases.

Sprinkle the muffins with the extra oats and the seeds.

Bake for 25-30 minutes until golden and well risen, and a skewer or sharp knife inserted into the centre of a muffin comes out clean.

Remove from the oven, transfer to a wire rack and leave to cool.

Makes 12

Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Grains

Recipe Type
Cakes & Baking, Healthy, Breakfast

Level of Difficulty

Can be stored in a sealed container for up to 3 days.

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