Breakfast muffins with fruit and seeds
Prep:
15 mins
Cook:
30 mins
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.
Serves
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
Easy
Can be stored in a sealed container for up to 3 days.
