Name: Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Yield: 12 muffins
Ingredients: 2 large Eggs; 150 ml Natural low-fat yogurt; 50 ml Rapeseed Oil; 100 g Apple sauce or pureed apples ((find with the baby food)); 1 Ripe Banana (mashed); 4 tbsp honey (clear); 1 tsp Vanilla Extract; 200 g Wholemeal flour; 50 g Rolled oats (plus extra for sprinkling); 1½ tsp Baking Powder; 1½ tsp Bicarbonate of soda; 1½ tsp Cinnamon; 100 g Blueberries; 2 tbsp mixed seed ((we used pumpkin, sunflower and flaxseed))

Breakfast Muffins

Enjoy a naturally sweet muffin for breakfast with blueberries and seeds for an extra hit of nutrition.

Servings:12

Preparation Time:15

Cooking Time:30

Ingredients

2 large Eggs
150 ml Natural low-fat yogurt
50 ml Rapeseed Oil
100 g Apple sauce or pureed apples (find with the baby food)
1 Ripe Banana mashed
4 tbsp honey clear
1 tsp vanilla extract
200 g Wholemeal flour
50 g Rolled oats plus extra for sprinkling
1½ tsp baking powder
1½ tsp Bicarbonate of soda
1½ tsp Cinnamon
100 g Blueberries
2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)

Method

Heat oven to 180C/160C fan/gas 4.
Line a 12-hole muffin tin with 12 large muffin cases.
In a jug, 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
Divide the batter between the cases.
Sprinkle the muffins with the extra oats and the seeds.
Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from oven and leave to cool.